Chilled Avocado Soup With Crab Meat Salad Recipes

Steps:

• Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
• Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
• Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
• Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Steps:

• Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
• Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
• Divide soup among 4 bowls. Spoon crab salad into center of each bowl.

Steps:

• GUACAMOLE:.
• Preheat a grill pan.
• In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil.
• Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes.
• Transfer to a work surface and let cool.
• Finely chop the scallions and jalapeno; transfer to medium bowl.
• Peel the garlic cloves, mash them to a paste and add them to the bowl.
• Scoop the avocado flesh into the bowl and coarsely mash with a fork.
• Fold the cilantro and lime juice into the guacamole; season with salt & pepper (make sure you don't over-season because there is more salt & pepper in the soup!).
• CHILLED AVOCADO SOUP TOPPED WITH CRAB:.
• In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.
• Season the soup with salt and pepper.
• Pour the soup into 4 bowls and top with the jumbo lump crab meat.
• Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.

Steps:

• To make the soup, puree the avocados and garlic in a food processor until smooth. Place in a bowl and whisk in the buttermilk and milk or cream until desired consistency is reached. Depending on the avocado, more or less milk or cream may be needed. Add salt and pepper and chill.
• To make the crab meat salad, combine the lime juice, mustard and salt and pepper in a bowl. Whisk in the olive oil. Stir in the capers and peppercorns. Add the crab meat and toss. Adjust the seasoning and chill.
• Ladle the soup into 6 bowls, add dollops of crab meat salad and garnish with cilantro leaves.

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
• Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.

Steps:

• In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

Steps:

• Crabmeat Maison:.
• Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand).
• Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
• Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
• Stuffed Avocado Salad:.
• Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
• Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
• Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
• Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
• Serve immediately.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
• Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
• Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.