Crab bisque with avocado, tomato, and corn relish

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Make this summertime favorite at home! Recipe inspired by Eating Well.I slightly improvised this to suit my taste.

For the bisque:

Makes 8 servings

  • 1 tablespoon extra-virgin olive oil
  • 1 cup sweet corn kernels (canned)
  • 1 cup chopped onion
  • 1 cup diced yellow bell pepper
  • 1 1/2 cups diced peeled russet potato
  • 1 teaspoon smoked paprika
  • 2 cups reduced-sodium chicken broth
  • 2 cups low-fat milk (I used 1%)
  • 15 ounces crabmeat, drained if necessary ( The original recipe calls for 12 ounces but I I like it on the heartier side)
      • Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crabs from both the U.S. and Canada are considered good choices for the environment.
  • 1/2 teaspoon salt
  • Ground pepper to taste
  • Crusty bread for serving (I used a multigrain french baguette)
    • This type of bread typically has a short shelf life. Once your loaf hardens, you can crush it into bread crumbs for use in other dishes.

Optional wine pairing: Opt for a dry white wine. (I chose Muscadet, but a buttery Chardonnay compliments the dish just as nicely).

For the relish:

You will most likely end up with extra relish. I repurposed  mine in shrimp fajitas, but there are a number of other summertime dishes this could be a good fit for. Use your imagination.

  •  1 small avocado , finely diced
  • 1 cup sweet corn (canned)
  • 1 medium tomato, finely diced
  • 1 tablespoon lime or lemon juice
  • 1/4 teaspoon salt
  • Ground pepper to taste

Directions:

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:

  1. 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 stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
  2. Use an immersion blender to puree the vegetable mixture. You can also use a standard blender or food processor, but want to be mindful only to fill it halfway so the steam doesn’t blow your top off. (Nothing worse than trying to clean crab off your ceiling). Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes.
  3. Put in bowls and serve each portion of bisque with about 1/4 cup relish and two slices (or more) of crusty bread; sprinkle with additional paprika, if desired.

 

 

 

 

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