Ingredients
½lbtomatillos
1cupcilantro leaves
¼cupcreme fraiche,or sour cream, plus 2 tbsp
2tbsplime juice,fresh
salt and freshly ground pepper
vegetable oil
8corn tortillas,(6 inch), yellow or white
4tbspunsalted butter
6ozbacon,thick cut
1medium sweet onion
3large garlic cloves
1large jalapeno
4large scallions
¼cupall purpose flour
½tspground cumin
½tspground coriander
8cupsfish stock,or 4 cups of bottled clam juice mixed with 4 cups of water
1½cupfrozen baby peas
1lblump crabmeat,jumbo
lime wedges,and green hot sauce
Preparation
In a blender or food processor, combine the tomatillos with ½ cup of the cilantro, the crème fraîche and lime juice and puree. Transfer to a small bowl and season with salt and pepper.
In a medium skillet, heat ½-inch of vegetable oil until shimmering. Add the tortilla strips in several batches and fry over moderately high heat, stirring occasionally, for about 2 minutes per batch, until lightly golden.
Using a slotted spoon, transfer the tortilla strips to a plate lined with paper towels. Sprinkle with salt.
Melt the butter in a stockpot. When the foam subsides, add the bacon and cook over moderate heat for about 8 minutes, until crisp. Using tongs, transfer the bacon to a plate lined with paper towels and reserve for another use.
Add the onion, garlic, jalapeño and scallion whites to the pot and cook over moderate heat for 7 to 8 minutes, until softened but not browned. Whisk in the flour, cumin and coriander and cook for 1 minute, whisking constantly.
Whisk in the fish stock and bring to a boil. Reduce the heat to moderately low and simmer the soup for 15 minutes, stirring occasionally.
Add the peas, scallion greens and the remaining ½ cup of cilantro and bring the soup to a simmer over moderate heat
Mound the crabmeat in the center of 12 deep soup bowls and ladle the soup over the crab.
Garnish with the tomatillo crème fraîche and tortilla strips, serve with lime wedges and hot sauce, and enjoy!
