Crab Bisque With Avocado Tomato And Corn Relish Recipes

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CRAB BISQUE WITH AVOCADO, TOMATO & CORN RELISH



CRAB BISQUE WITH AVOCADO, TOMATO & CORN RELISH image

Categories     Soup/Stew     Shellfish     Lunch

Yield 8 cups

Number Of Ingredients 16

1 small avocado, finely diced
1 cup fresh corn kernels, or frozen, thawed; about 1 large ear
1 medium tomato, seeded and finely diced
1 tablespoon lime juice
3/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 cup fresh corn kernels, or frozen, thawed; about 1 large ear
1 cup onion, chopped
1 cup yellow bell pepper, diced
1 1/2 cups peeled russet potato, diced
3/4 teaspoon sweet or hot smoked paprika, plus more for garnish
1 cup dry sherry
2 cups seafood stock, or broth or reduced-sodium chicken broth
2 cups low-fat milk
12 ounces crabmeat, drained if necessary
freshly ground pepper, to taste

Steps:

  • To prepare relish: Combine avocado, corn, tomato, lime juice, pepper, and 1/4 teaspoon of salt in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque. To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes. Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) Return the puree to the saucepan; stir in milk, crab and remaining salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Provided by TATTOOCHICC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 13

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

Steps:

  • Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
  • Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
  • In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
  • Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g

CRAB TOMATO BISQUE



crab tomato bisque image

Make and share this crab tomato bisque recipe from Food.com.

Provided by chia2160

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons butter
10 ounces crabmeat, divided
1 tomatoes, seeded and chopped
1/3 cup chopped fresh basil, plus 3 tbsp
2 cloves garlic, minced
1/2 cup flour
1 1/2 cups Clamato juice
1 cup heavy cream
1/4 cup ketchup
1/4 cup bottled clam juice
2 teaspoons Old Bay Seasoning
hot pepper sauce
3/4 cup water
2 tablespoons lemon juice
salt & pepper

Steps:

  • melt butter in a heavy saucepan.
  • add 3/4 of the crabmeat, 1/3 c basil, and garlic.
  • saute 2 minutes.
  • stir in flour, stir for 2 minutes.
  • add clam-tomato juice, cream, ketchup, clam juice, old bay and pepper sauce reduce heat to low, simmer for 10 minutes.
  • puree soup with an immersion blender (or pour into blender in batches and then return to the pot) add water and lemon juice, simmer.
  • season to taste with salt& pepper.
  • pour into 6 bowls, garnish with remaining crab and basil.

Nutrition Facts : Calories 294.4, Fat 19.1, SaturatedFat 11.6, Cholesterol 84.7, Sodium 790.8, Carbohydrate 19.9, Fiber 0.9, Sugar 5, Protein 11.5

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2016-06-03 To prepare relish: Combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while …
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  • To prepare relish: Combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.
  • To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
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