Box Crab Lime Bisque Recipe

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.