Ingredients Weight Measure
Butter 1/2 lb.
Onions, diced 1 cup
Red bell pepper, diced 1/2 cup
Garlic, fresh, minced 2 tsp.
White wine (reserve 1/2 cup for corn starch) 1 cup
Water 8 cups
Crab base 2/3 cup
Cornstarch 1/2 cup
Jalapeños, whole fresh (roasted until charred) 3 ea.
Cilantro (stems removed) 2 bunches
Water 1/4 cup
Roma tomatoes, diced 2 cups
Heavy cream 1 qt.
Salt 1 tsp.
White pepper 1/2 tsp.
TABASCO® brand Habanero Sauce 3 shakes

Mango & Crab Relish

Ingredients Weight Measure
Mangoes, peeled, diced and seeded 2 ea.
Olive oil 1 tsp.
Red onion, diced 1/2 cup
Red bell pepper, diced 1/2 ea.
Green onions, sliced thin 2 ea.
Cilantro, chopped 1 Tbsp.
Lime juice, fresh squeezed 1 ea.
Salt 1/2 tsp.
TABASCO® brand Habanero Sauce 2 shakes
Honey 1 tsp.
Jumbo lump crabmeat 1 lb.
Cilantro, fresh, for garnish as needed


  1. For the Bisque, in a medium-sized pot, on high heat, melt butter. Lower the temperature to medium and add the onions and bell peppers while stirring constantly. Cook until onions are translucent; then add garlic.
  2. Deglaze with 1/2 cup of white wine (reserve the other half to dilute the cornstarch). Let simmer for 5 minutes.
  3. Add 8 cups water and bring to a boil. Add crab base and pepper base and stir until dissolved. Turn up the heat to high and bring to a boil.
  4. Mix the cornstarch with the other half of the white wine to form a slurry. Slowly add the slurry to the boiling liquid to thicken. Lower the heat to medium and let simmer for 5 minutes.
  5. In a food processor, add the roasted jalapeños, cilantro and 1/4 cup water. Puree on high for 3 minutes or until well pureed. Then, add the pureed mixture to the thickened soup along with the diced tomatoes and the heavy cream.
  6. Add the salt, white pepper and TABASCO® Habanero Sauce and stir well to make sure that it is incorporated. Bring to a boil while stirring constantly. Reserve for service.
  7. For the Relish, in a medium-sized bowl, place all ingredients (except crabmeat) one at a time. Once they are all in the bowl, gently fold the ingredients together so that everything retains its shape and texture.
  8. Slowly add the crabmeat, gently fold into the mixture so that the lumps stay together. Refrigerate for at least 1 hour before serving, to allow the flavors to marry.
  9. To serve, place 8 oz. soup into each bowl and top with 2 oz. relish. Garnish with fresh cilantro.

Yield: 16 servings