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
Continue After Advertisement
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
Directions
-
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.
See what other Food52ers are saying.