Panca Bay Crab Soup With Aji Amarillo Crab Crostini |… | Roland Foods

Ingredients

• 1 tablespoon butter
• 1 tablespoon Roland® Pure Avocado Oil
• 1/4 cup Roland® Sautéed Onions
• 2 tablespoons Roland® Sofrito with Aji Panca
• 1/4 cup Roland® Sherry Cooking Wine
• 4 cups crab stock
• 1/4 cup Roland® Extra Tiny Carrots
• 1/4 cup celery, diced
• 1/4 cup corn cut off the cob
• 1/4 cup green beans, chopped
• 1/2 cup fresh tomatoes, diced
• 1/2 teaspoon Chesapeake seasoning
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• 1/4 cup Roland® White Crabmeat
• 1/4 cup fresh lump crab meat
• 1 teaspoon sugar
• 1 tablespoon fresh lemon juice
• Old bay seasoning, to garnish
• 1 baguette, cut into long bias slices
• 2 tablespoons Roland® Pure Avocado Oil
• 1/4 cup Roland® Plain Panko Breadcrumbs
• 1/4 cup Roland® Sofrito with Aji Amarillo
• 1/4 cup creme fraiche
• 1 teaspoon cornstarch, dissolved in 1 teaspoon water
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon scallions, chopped
• 2 tablespoons butter
• Fresh parsley, chopped for garnish
• Heat butter and avocado oil in a large pot over medium heat. Add sautéed Onions, celery, and extra tiny carrots, cooking until softened, about 5 minutes
• Gently stir in white crab meat and fresh lump crab meat. Simmer for 10 minutes to combine flavors
• Add lemon juice and adjust seasoning to taste. Serve the soup in bowls placed over a plate or board. Garnish with fresh parsley and a light sprinkle of Old Bay seasoning
• Brush the baguette slices with avocado oil and toast in a 375°F (190°C) oven for 8-10 minutes until golden and crisp
• Blend crème fraîche and sofrito Aji Amarillo in a food processor or blender until smooth. Set aside
• Heat butter in a skillet over medium heat until it browns and smells nutty. Add panko and Chesapeake seasoning, toasting until golden
• Spread the yellow crème fraîche mixture onto each toasted baguette slice. Top with the sherry-glazed crab mixture
• Sprinkle with brown butter breadcrumbs and garnish with fresh parsley