Ingredients
Ingredients:
1½ Pounds Crabmeat; Reserve ½ cup.
1 Small Yellow Onion
2/3 Cup Fresh Orange Juice
2 Tablespoons Lemon Juice
1 Medium Baking Potato
2 Ounces Unsalted Butter
1 Tablespoon Ground Cumin
2 28 ounce cans whole peeled tomatoes
1 Tablespoon Orange Zest
1 Tablespoon Kosher Salt
3 Cups of Water
Ornamental Kale for Decoration (Optional)
Preparation
Instructions:
Take a small heart shaped cookie cutter and place on a cookie sheet lined with wax paper. Take about a tablespoon of the remaining crab and press firmly into the mold when the crab is exhausted put the cookie sheet into the freezer and allow chill until firm.
Peel the potato and place in a large freezer zip lock bag and seal leaving a 1-inch opening. Microwave the potato for 12 min or until soft. Set aside. In a 4 quart saucepan or better, place the onion, orange juice, lemon juice, cumin, unsalted butter and 3 cups of water. Bring to a boil. Add the potato and tomatoes with their juices, and the orange zest. Return to a boil then reduce the heat to a low simmer. Take the crab and put into the mixture. With a hand blender puree Bisque until smooth. Let the mixture simmer until ready to serve.
Ladle soup into decorative bowls then take a small piece of ornamental kale and place the individual frozen crab heart on top of the kale and let it float in the center of the Bisque. Happy Eating!
