Combine avocado, corn tomato, lime juice, salt, and pepper in a small bowl, Toss to coat. set aside.
Heat oil in a large saucepan over medium heat.
Add corn, onion, and bell pepper and cook, stirring often, until the onions and pepper have softened.
Add potato and paprika and cook stirring often for 2 minutes.
Add sherry, Worcestershire sauce, and cook scraping up any browned bits, until the liquid has reduced slightly.
Add stock and bring to a boil.
Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
Puree the vegetables in a blender or whatever you have available.
Return the puree to the saucepan. Stir in the milk, crab, cayenne pepper, and salt.
Cook stirring occasionally until heated through about 5 minutes.
Serve each portion of bisque with about 1/4 cup relish, sprinkle with additional paprika
