Pre-chill soup cups or ice bowls
Make crab relish and chill in refrigerator. Place first 9 ingredients in blender. Purée and then add half and half; pulse to blend. Check for seasoning, salt and pepper and acidity. Add more lime if you like. Pour into chilled bowls, and then top with crabmeat relish. Place sour cream in a small bowl and blend in a couple of teaspoons of broth or water to thin. Divide the crabmeat relish evenly among the soup portions. Spoon over the sour cream, and then garnish with crisp fried tortilla strips and chopped scallion.
Crabmeat Relish
In a small mixing bowl combine all ingredients and stir to coat evenly.