California Avocado-Smoked Corn & Crab Bisque with Avocado-Chive Oil

Serves: 55


8 ears of corn, lightly smoked in applewood for 10-15 minutes
1/2 cup butter, unsalted
4 oz. white onion, finely diced
1 tsp. smoked paprika
1/2 tsp. pepper
2 Tbsp. crab base
4 cups Heavy Cream
2 cups milk
3 oz. apple juice
3 tsp. Turbinado sugar
2 Fresh California Avocados*, peeled and seeded, divided
8 oz. claw crab meat
1/2 oz. lime juice
As needed Salt to taste
As needed Garnish (recipe follows)


4 Fresh California Avocado, peeled, seeded and diced
5 drops Avocado-Chive Oil (recipe Follows)
8 oz. claw crab meat
1 oz. chives, cut in 1-inch lengths on the bias

Avocado-Chive Oil

5 oz. avocado oil
1 oz. fresh chives, roughly chopped
As needed Salt to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit