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Crab Bisque with Zesty Corn Relish

By Lindsey Merkin | Nov 13, 2012 6:00:03 CST

Ingredients:

  • For Relish:
  • 1 small avocado, finely diced
  • 1 cup fresh corn kernels (about 1 large ear)
  • 1 tomato, seeded and finely diced
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • Freshly ground pepper to taste
  • For Bisque:
  • 1/4 cup cannabis olive oil
  • 1 cup fresh corn kernels (about 1 large ear)
  • 1 cup chopped onion
  • 1 cup diced yellow bell pepper
  • 1 1/2 cups peeled and diced potato
  • 3/4 tsp sweet or hot smoked paprika
  • 1 cup dry sherry (NOT cooking sherry if you are diabetic)
  • 2 cups seafood stock or broth or reduced-sodium chicken broth
  • 2 cups low-fat milk
  • 12 oz crab meat, drained if canned
  • 1/2 teaspoon salt
  • Directions:

    To prepare relish, combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl and toss to coat. Let stand at room temperature while you prepare the bisque. To make the bisque, heat cannabis oil in a large saucepan over low 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 dry 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. Simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes, but do not allow to boil.


    Next, in two batches, puree the vegetable mixture in a blender or food processor. Be careful not to burn yourself because the mixture will be hot. Doing it in two batches makes it much easier. Return both batches of the puree to the saucepan and stir in milk, crab and salt. Cook and stir occasionally until heated through for 3 to 5 minutes. Serve each 1 cup portion of bisque with about 1/4 cup relish, sprinkle with additional paprika if you want more spice.

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