Crab Meat And Avocado Bisque Patrice

Ingredients

Instructions

  • 1 stick unsalted butter
  • 2 onions
  • 1 stalk celery
  • 1/3 c. flour
  • 3 c. bottled clam juice or fish stock
  • 6 1/2 oz. tin minced clams
  • 1 c. crab meat
  • 1 c. 1/2 and 1/2
  • cayenne pepper
  • white pepper

Topping

  • 1 avocado
  • celery salt
  • tobasco
  • 2 tbls. lemon juice
  • ground cumin
In a heavy skillet (not aluminum) cook 2 onions and 1 stalk celery, all minced, in butter over low heat, stirring for 5 minutes or until vegetables are translucent. Add flour and cook the “roux” stirring for 5 minutes. Stir in the clam juice and clams, drained, simmer stirring occasionally for 10 minutes. Add flaked and picked over king crab and half and half. Add pinch each of cayenne and white pepper and heat the soup over medium heat until it is heated through, but do not let boil.

In a bowl mash 1 avocado with a fork until almost smooth. Stir lemon juice, dash of Tabasco and pinch each of celery salt and ground cumin into mashed avocado, salt to taste.

Ladle the soup into heated bowls and drop 1 heaping tbls. of avocado mixture onto each serving.I