Panca Bay Crab Soup With Aji Amarillo Crab Crostini

Directions

For the Crab Soup

1. 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
2. Stir in sofrito Aji Panca and cook for 1 minute. Deglaze the pot with sherry cooking wine. Add crab stock and bring to a simmer. Stir in corn, green beans, tomatoes, sugar, Chesapeake seasoning, and parsley
3. Gently stir in white crab meat and fresh lump crab meat. Simmer for 10 minutes to combine flavors
4. 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

For the Aji Amarillo Crab Crostini

1. Brush the baguette slices with avocado oil and toast in a 375°F (190°C) oven for 8-10 minutes until golden and crisp
2. Blend crème fraîche and sofrito Aji Amarillo in a food processor or blender until smooth. Set aside
3. In a small saucepan, bring sherry cooking wine to a simmer. Add cornstarch slurry and cook until thickened, about 1-2 minutes. Toss white crab meat, fresh lump crab meat, cilantro, and scallions in the glaze
4. Heat butter in a skillet over medium heat until it browns and smells nutty. Add panko and Chesapeake seasoning, toasting until golden
5. Spread the yellow crème fraîche mixture onto each toasted baguette slice. Top with the sherry-glazed crab mixture
6. Sprinkle with brown butter breadcrumbs and garnish with fresh parsley