Avocado Soup With Crab Salad Recipe

Name: Avocado Soup With Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Avocado soup; 8 scallions, white and green parts chopped; extra virgin olive oil; 4 ripe Haas avocados; 6 tablespoons lime juice; 2 cups chicken or vegetable stock; 1 cup plain yogurt or sour cream; 6 cloves black garlic; couple shakes green Tabasco; salt and pepper to taste; Crab Salad; 2 tablespoons orange or grapefruit juice (or a combination of the two); 2 tablespoons lime juice; 1 tablespoon champagne vinegar; 1/2 teaspoon Dijon mustard; 2 tablespoons extra virgin olive oil; 1 teaspoon honey or agave syrup; 1 pound blue crab meat (body and claw), picked over for shells; 1 tomato, seeded and finely chopped; fresh basil and mint leaves

Servings: persons

Avocado soup
8 scallions, white and green parts chopped
extra virgin olive oil
4 ripe Haas avocados
6 tablespoons lime juice
2 cups chicken or vegetable stock
1 cup plain yogurt or sour cream
6 cloves black garlic
couple shakes green Tabasco
salt and pepper to taste
Crab Salad
2 tablespoons orange or grapefruit juice (or a combination of the two)
2 tablespoons lime juice
1 tablespoon champagne vinegar
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 teaspoon honey or agave syrup
1 pound blue crab meat (body and claw), picked over for shells
1 tomato, seeded and finely chopped
fresh basil and mint leaves

1
For soup: Cook scallions in a bit of olive oil and a pinch of salt until wilted. Add them, along with the rest of the ingredients, to the bowl of a food processor or blender and puree. If the mixture is too thick for your taste, add a bit more stock or yogurt. Season to taste, adding more lime juice, if desired.
2
For salad: Combine the first six ingredients in a small bowl, beating well with a fork until the dressing emulsifies. Season with salt and pepper.
3
Put the crab and tomato in a medium bowl. Pour over the dressing and toss lightly to coat. Taste for seasoning and add additional salt and pepper, if necessary. Cut basil and mint into a chiffonade and stir in before serving.
4
Serve soup chilled, topped with a handful of crab salad.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Avocado soup, 8 scallions, white and green parts chopped, extra virgin olive oil, 4 ripe Haas avocados, and more.

Yes, Avocado Soup With Crab Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado Soup With Crab Salad

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