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Ingredients

1. 1/2 pound tomatilloshusked, rinsed and quartered
2. 1 cup cilantro leaves
3. 1/4 cup plus 2 tablespoons crme frache or sour cream
4. 2 tablespoons fresh lime juice
5. Salt and freshly ground pepper
6. Vegetable oil, for frying
7. Eight 6-inch yellow or white corn tortillas, cut into 1/2-inch strips
8. 4 tablespoons unsalted butter
9. 6 ounces thick-cut bacon
10. 1 medium sweet onion, cut into 1/2-inch pieces (about 2 cups)
11. 3 large garlic cloves, thinly sliced
12. 1 large jalapeo, seeded and finely chopped (1/4 cup)
13. 4 large scallions, white parts finely chopped, light green parts thinly sliced and reserved separately
14. 1/4 cup all-purpose flour
15. 1/2 teaspoon ground cumin
16. 1/2 teaspoon ground coriander
17. 8 cups fish stock or 4 cups bottled clam juice mixed with 4 cups water
18. 1 1/2 cups frozen baby peas, thawed
19. 1 pound jumbo lump crabmeat, picked over
20. Lime wedges and green hot sauce, for serving

Description

Food & Wine