Recipe by Chef Theo Lipkins, Off The Hook
INGREDIENTS
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)
DIRECTIONS
Dry-roast fennel seed in a medium-sized pot for a few minutes on medium heat until aromatic. Add oil and heat, followed by adding carrot, onion, tomato and bay leaves. Sauté for 3-5 mins on medium heat until vegetables start to soften.
Add turmeric and Old Bay and stir to coat vegetables, followed by vegetable broth. Cover pot with lid and bring to a heavy simmer and allow to cook for 8-10 mins. Add corn, soybeans and crab claws (if using) and allow to simmer for 5 mins or until crab claws turn an orange-red color.
Turn off heat and stir in jumbo lump crabmeat and discard bay leaves. Put mousse in piping bag. Pipe mousse onto potato crisps. Sprinkle with chopped dill for garnish.