Avocado Soup with Crab Salad

August 11, 2014
0 Ratings
  • Serves 4
Author Notes

I had some crab meat left over from steamed crabs, but not quite enough to make crab cakes. I thought crab salad would be good, maybe stuffed into an avocado half, but then I thought soup would be even better. And it was. —theminx

What You'll Need
  • 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 purée. 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.
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