Tortilla-Crab Soup With Tomatillo Crème Fraîche

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1/2 pound tomatillos-husked, rinsed and quartered

1 cup cilantro leaves

1/4 cup plus 2 tablespoons crème fraîche or sour cream

2 tablespoons fresh lime juice

Salt and freshly ground pepper

Vegetable oil, for frying

Eight 6-inch yellow or white corn tortillas, cut into 1/2-inch strips

4 tablespoons unsalted butter

6 ounces thick-cut bacon

1 medium sweet onion, cut into 1/2-inch pieces (about 2 cups)

3 large garlic cloves, thinly sliced

1 large jalapeño, seeded and finely chopped (1/4 cup)

4 large scallions, white parts finely chopped, light green parts thinly sliced and reserved separately

1/4 cup all-purpose flour

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

8 cups fish stock or 4 cups bottled clam juice mixed with 4 cups water

1 1/2 cups frozen baby peas, thawed

1 pound jumbo lump crabmeat, picked over

Lime wedges and green hot sauce, for serving

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