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