Crab and Avocado Soup Recipe

Name: Crab and Avocado Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 cup chopped onion; 3 tablespoons all purpose flour; 2 8-ounce bottles clam juice; 1 1/2 cups canned low-salt chicken broth; 1/2 cup half and half; 2 medium avocados, peeled, pitted, diced; 4 tablespoons chopped fresh cilantro; 1 tablespoon minced seeded jalapeno chili; 1 tablespoon fresh lime juice; 1/2 pound crabmeat, flaked, picked over

Servings: persons

2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 tablespoons all purpose flour
2 8-ounce bottles clam juice
1 1/2 cups canned low-salt chicken broth
1/2 cup half and half
2 medium avocados, peeled, pitted, diced
4 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeno chili
1 tablespoon fresh lime juice
1/2 pound crabmeat, flaked, picked over

1
Melt butter in large pot over medium-high heat.
2
Add onion and saute until tender, about 5 minutes.
3
Add flour and stir 1 minute.
4
Add clam juice, broth, and half and half; bring soup to boil, whisking constantly.
5
Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes.
6
Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch.
7
Return soup to pot.
8
Add crabmeat and simmer until heated through, about 3 minutes.
9
Season soup with salt and pepper.
10
Ladle soup into bowls.
11
Sprinkle with remaining diced avocado and cilantro.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) butter, 1 cup chopped onion, 3 tablespoons all purpose flour, 2 8-ounce bottles clam juice, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab and Avocado Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions