AVOCADO AND CRAB SOUP
Provided by Shaun McCrain
Categories Soup/Stew Appetizer Picnic Quick & Easy Graduation Backyard BBQ Dinner Lunch Crab Avocado Summer Shower Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
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.
CRAB AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams
AVOCADO-CRAB SOUP
You're 15 minutes away from a homemade creamy seafood soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat broth, water, onion and garlic to boiling in 2-quart saucepan. Pour hot mixture into food processor or blender. Add lemon juice and avocados. Cover and process about 30 seconds or until smooth.
- Pour blended mixture back into saucepan. Stir in yogurt and crabmeat. Heat, stirring constantly, just until hot.
Nutrition Facts : Calories 235, Carbohydrate 12 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg
AVOCADO SOUP
This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.
Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
AVOCADO-CRAB SOUP
Make and share this Avocado-Crab Soup recipe from Food.com.
Provided by PaulaG
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 2 quart saucepan, heat broth, onion and garlic to boiling.
- Pour hot mixture into blender.
- Add lemon juice and avocados, cover and process about 30 seconds or until smooth.
- Pour mixture back into pan; add yogurt and crabmeat.
- Heat, stirring constantly, until hot.
- Ladle into 4 soup bowls and garnish with twists of lemon.
Nutrition Facts : Calories 257.8, Fat 16.6, SaturatedFat 3, Cholesterol 21.5, Sodium 779.3, Carbohydrate 14.1, Fiber 6.9, Sugar 5.5, Protein 15.6
CRAB AND AVOCADO SOUP
Provided by Sally Siegel
Categories Soup/Stew Blender Quick & Easy Crab Avocado Summer Jalapeño Cilantro Simmer Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in large pot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour and stir 1 minute. Add clam juice, broth, and half and half; bring soup to boil, whisking constantly. Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes. Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch. Return soup to pot. Add crabmeat and simmer until heated through, about 3 minutes. Season soup with salt and pepper.
- Ladle soup into bowls. Sprinkle with remaining diced avocado and cilantro.
CHILLED AVOCADO SOUP WITH CRAB MEAT SALAD
Provided by Molly O'Neill
Categories project, salads and dressings, appetizer
Time 15m
Yield Six servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 1054, UnsaturatedFat 55 grams, Carbohydrate 29 grams, Fat 98 grams, Fiber 14 grams, Protein 24 grams, SaturatedFat 38 grams, Sodium 1289 milligrams, Sugar 10 grams, TransFat 0 grams
CHILLED AVOCADO SOUP TOPPED WITH CRAB
Avocados are ripening more quickly than we can think up recipes for them!Found this in F&W Magazine, June 2008 edition - it is a combination of two recipes and it was awesome!!! It is fast and healthy - the guacamole is made first & then the soup takes no time at all.These are Grace Parisi recipes - from: Guacamole, The Remix. Didn't allow for cooling time. UPDATE: 07/14/2010 - We made this soup again and added 1/2 cup fresh tomatillos, 1 serrano pepper, & 2 T minced red bell pepper, It gave the soup a great flavor and added a little something else. We also added 1/2 tsp grated orange rind which infused crabmeat which floated atop the rich & creamy soup. Yum :)
Provided by Manami
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 282, Fat 24, SaturatedFat 3.5, Cholesterol 3.8, Sodium 174.8, Carbohydrate 16.7, Fiber 9.3, Sugar 3.9, Protein 5.2
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AVOCADO AND CRAB SOUP RECIPE | BON APPéTIT
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3.9/5 (42)Servings 4
- 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.
CHILLED AVOCADO SOUP WITH CRAB RECIPE - FOOD & WINE
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5/5 (1)Category Cold SoupServings 4Total Time 1 hr 30 mins
- In a food processor, combine the avocados, stock, 1 cup of water and 1/4 cup of the lime juice and puree until very smooth. With the machine on, gradually add the heavy cream. Strain through a fine sieve into a large bowl, then season with salt. Cover and refrigerate until well chilled, about 1 hour.
- Meanwhile, in a medium saucepan, heat ¼ inch of canola oil until shimmering. Add the serranos and fry over moderately high heat, stirring, until lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
- In a medium bowl, gently toss the crab with the remaining 1 tablespoon of lime juice. Ladle the chilled soup into bowls and top with the crab and crispy serranos. Garnish with crema and cilantro and serve.
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