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Seattle, WA.


Crab & Green Chili Bisque w/ Toasted Corn Relish


  • 1/4 C unsalted butter
  • 2 medium spanish onions, coarsley chopped
  • 2 large carrots, coarsley chopped
  • 4 stalks celery, coarsley chopped
  • 6 cloves garlic, finely chopped
  • 2 live dungeness crabs
  • 7 C water
  • 1/2 C dry sherry
  • 4 C white wine
  • 8 sprigs parsley
  • 8 sprigs cilantro
  • 1 bay leaf
  • 8 white peppercorns
  • 2 roasted poblano peppers, peeled, seeded and pureed
  • salt
  • 2 C heavy cream
  • 1 C milk
  • 2 T honey
  • white pepper to taste

    Toased Corn Relish:

  • 2 ears corn, silks removed and soaked in cold water 5 minutes.
  • 1/4 C red onions, finely diced
  • 1 roasted poblano pepper, peeled, seeded, and finely diced
  • 2 T fresh lime juice
  • 1 T olive oil
  • 2 T fresh tarragon, finely chopped
  • salt and fresh ground pepper to taste

To make base and bisque:
Heat butter in a large saute pan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow to obtain any color. Split the crab in half. Remove the shell and break into pieces and add to the vegetable mixture. Add 1 C of water and cover the pan for 5 minutes. Remove the lid and allow the water to evaporate, then turn off the heat. Remove the crab pieces from the pan and set aside. Pick the meat and reserve. Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames go out add the wine and reduce by half. Add the remaining water, parsley, cilantro, bay leaf, white peppercorns, pablano puree, and salt, to taste cook over low heat for 20 minutes. Remove the shells and pass through a sieve to a medium saucepan, add the reserved crab meat and cook until reduced to 2 C. Blend the soup in batches then strain through seive into a saucepan. Add the cream and molk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with corn relish.

To make Corn Relish:

Preheat oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husks for 15-20 minutes. Peel the husks away, and cut corn away from the cobb. Combine the corn kernels in a medium bowl with the red onion, roasted pablano, lime juice, olive oil, and tarragon. Season with salt and pepper to taste.

Servings: 8

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