Crab Bisque With Avocado Tomato Corn Relish Recipes

CRAB BISQUE WITH AVOCADO, TOMATO & CORN RELISH

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

Steps:

• In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
• Combine all ingredients thoroughly.

CRAB TOMATO BISQUE

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.

CORN AND CRAB BISQUE

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.

CORN AND TOMATO BISQUE

Steps:

• Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
• Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
• Peel, core, seed and finely chop the jalapeño.
• In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
• Melt the butter in a large, heavy saucepan.
• Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
• Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
• Add the stock and simmer until the corn is tender, about 15 minutes.
• Season with salt and pepper.
• Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
• Return the puree to the soup.
• Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
• Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
• Serve hot.
• Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
• Reheat before proceeding.