Box Crab Lime Bisque Recipe

By Chef Rusty

  • Prep Time
    10 min
  • Cook Time
    20 min
  • Serving Size
    8

Ingredients

  • 1 lb lump crab meat, cleaned and cooked
  • 7 cups crab base
  • 1 cup heavy cream
  • 1 Tbsp chipotle in adobo
  • 1⁄2 cup lime zest
  • 1⁄2 tsp cayenne pepper
  • 1⁄2 cup AP flour
  • 11⁄2 stick butter
  • 1⁄4 cup celery, sm dice
  • 1⁄4 cup fennel, sm dice
  • 1⁄2 cup onion, sm dice
  • 2 Tbsp garlic, minced
  • 1⁄2 lb lump crab, cleaned and cooked
  • 1⁄2 cup avocado, sm dice
  • 1⁄2 cup corn
  • 1⁄4 cup yellow bell pepper, sm dice
  • 1⁄4 cup red bell pepper, sm dice
  • 1⁄4 cup onion, sm dice
  • 1⁄4 cup fennel, sm dice
  • 1⁄4 cup cilantro, minced
  • 2 Tbsp garlic, minced
  • 1 tsp salt
  • 1⁄4 cup fresh lime juice

Preparation

  1. In a stock pot over med-high heat, add one Tbs of butter, garlic, onion, fennel and celery.
  2. Cook until vegetables start sweating (approx. 2 min).
  3. Reduce heat to medium, add remaining butter and flour, stirring constantly until roux forms as a paste (approx. 2 min).
  4. Combine cold stock into pot with the now hot roux.
  5. Add heavy cream, cayenne, lime zest, and chipotle.
  6. Increase heat to med- high (low, NOT rapid boil. Carefully not to burn the bottom) stir periodically for 4 to 5 minutes to activate the roux within the stock.
  7. Reduce to a simmer for at least 20 min.
  8. 5 min before service, add cooked crab meat.
  9. In a separate mixing bowl combine 1⁄2 pound lump crab, cleaned and cooked 1⁄2 cup avocado (small dice), 1⁄2 cup corn, 1⁄4 cup yellow bell pepper (small dice) 1⁄4 cup red bell pepper (small dice), 1⁄4 cup onion (small dice) 1⁄4 cup fennel (small dice), 1⁄4 cup cilantro, minced 2 tablespoon garlic (minced), 1 teaspoon salt and 1⁄4 cup fresh lime juice, refrigerate until service.
  10. For service, top each serving of soup with one 2 oz scoop of crab salad.

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