Corn and Crab Jalapeño Bisque

Recipe by Chef Theo Lipkins, Off The Hook
1 cup tomato, diced
1 cup carrots, diced
1 cup onion, diced
1 cup soy beans, frozen
1 cup sweet corn, frozen
2 tsp olive oil
2 ea bay leaves, fresh
½ tsp fennel seed
¼ tsp turmeric powder
2 Tbsp Old Bay seasoning
4 cups vegetable broth
1 lb Maryland jumbo lump crabmeat
10 ea Maryland crab claws (optional)
Dry-roast fennel seed in a medium-sized pot for a few minutes on medium heat until aromatic.

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