You are here: Home » Recipes » Habanero Crab Bisque Habanero Crab Bisque Recipe by Relish Yield 16 Hot stuff from Broadway Brewhouse in midtown Nashville, Tenn. PrintEmail Ingredients 1 large yellow onion, diced1 large carrot, peeled, diced3 habaneros, diced1/2 bunch cilantro, minced Vegetable oil2 quarts seafood stock Juice of 1 lime1 cup dry sherry1 teaspoon ground cumin1 tablespoon granulated garlic1 teaspoon black pepper6 cups heavy cream1/2 cup all-purpose flour1/2 cup (1 stick) butter, softened1 pound crab meat Instructions Sauté the onion, carrots, habaneros and cilantro in oil in a soup pan until very tender. Puree the mixture and return to the pan. Add the seafood stock, lime juice, sherry, cumin, garlic, and pepper and bring to a hard boil. Boil for 10 to 12 minutes or longer, adding water if the mixture boils away. Add the cream and bring to a simmer. Mix the flour and butter into a smooth, thick paste. Add to the soup. Whisk until well incorporated. Cook, stirring, until the soup thickens. At this point you can add the crab meat and heat through. Or chill the soup and reheat later, adding the crab before serving. Makes about 1 gallon of soup.