Habanero Crab Bisque

  • Yield: 16


1large yellow onion, diced
1large carrot, peeled, diced
3 habaneros, diced
1/2bunch cilantro, minced
Vegetable oil
2quarts seafood stock
Juice of 1 lime
1cup dry sherry
1teaspoon ground cumin
1tablespoon granulated garlic
1teaspoon black pepper
6cups heavy cream
1/2cup all-purpose flour
1/2cup (1 stick) butter, softened
1pound crab meat


  1. Sauté the onion, carrots, habaneros and cilantro in oil in a soup pan until very tender. Puree the mixture and return to the pan.
  2. 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.
  3. Add the cream and bring to a simmer.
  4. Mix the flour and butter into a smooth, thick paste. Add to the soup. Whisk until well incorporated. Cook, stirring, until the soup thickens.
  5. 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.