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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
- 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
- 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
- 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.
- 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.
- 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.
- Serve soup chilled, topped with a handful of crab salad.
- This recipe was entered in the contest for Your Best Warm Weather Soup