Avocado And Crab Soup Food

CRAB AND AVOCADO DUET

Crab and Avocado Duet image

Provided by Ellie Krieger

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 ripe avocado
3 tablespoons lemon juice
1/4 teaspoon salt, plus more for seasoning
1 teaspoon Dijon mustard
Pinch white pepper
1/2 pound lump crabmeat
2 tablespoons chopped chives

Steps:

Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
Excellent source of: Protein
Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 390 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 15 grams

CRAB AND AVOCADO SALAD

Crab and Avocado Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1/2 pound haricots verts or green beans, halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
Freshly ground pepper
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
3 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved

Steps:

Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams

AVOCADO-CRAB SOUP

Avocado-Crab Soup image

You're 15 minutes away from a homemade creamy seafood soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

2 1/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 green onion, cut into about 1-inch pieces
1 small garlic clove
1 tablespoon lemon juice
2 medium avocados, peeled and cut up
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 package (6 oz) frozen crabmeat, thawed, drained and cartilage removed

Steps:

Heat broth, water, onion and garlic to boiling in 2-quart saucepan. Pour hot mixture into food processor or blender. Add lemon juice and avocados. Cover and process about 30 seconds or until smooth.
Pour blended mixture back into saucepan. Stir in yogurt and crabmeat. Heat, stirring constantly, just until hot.

Nutrition Facts : Calories 235, Carbohydrate 12 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg

CRAB-STUFFED AVOCADOS

Crab-stuffed avocados image

Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead

Provided by Barney Desmazery

Categories Dinner, Starter

Time 10m

Number Of Ingredients 6

Ingredients

100g white crabmeat
1 tsp Dijon mustard
2 tbsp olive oil
handful basil leaves, shredded with a few of the smaller leaves left whole, to serve
1 red chilli , deseeded and chopped
2 avocados

Steps:

To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium

AVOCADO AND CRAB SOUP

Avocado and Crab Soup image

Provided by Shaun McCrain

Categories Soup/Stew Appetizer Picnic Quick & Easy Graduation Backyard BBQ Dinner Lunch Crab Avocado Summer Shower Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup lump crabmeat
1 celery stalk, diced
1/2 tablespoon chervil, chopped
1 teaspoon finely grated lemon zest
2 avocados
1 cup vegetable stock
2 tablespoons crème fraîche
1 tablespoon fresh lime juice
3/4 teaspoons kosher salt

Steps:

Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
Divide soup among 4 bowls. Spoon crab salad into center of each bowl.

AVOCADO SOUP

Avocado Soup image

Made with Greek yogurt and delightfully refreshing, this cold avocado soup is creamy and flavorful.

Provided by Vered DeLeeuw

Categories Soup

Time 45m

Number Of Ingredients 10

Ingredients

1 medium Haas avocado (ripe, diced (6 oz without refuse))
1 tablespoon fresh lemon juice
1/4 cup coarsely chopped fresh cilantro (plus a few leaves for garnish)
1 teaspoon minced fresh garlic
1 cup plain full-fat Greek yogurt ((I use Fage 5%))
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper ((optional))
1/2 cup cold water (plus more as needed)

Steps:

Place all the ingredients in your food processor, starting with 1/2 cup water. Process until very smooth, about 1 minute, stopping once to scrape the sides of the bowl with a spatula.
Check the consistency and, if desired, add up to 1/4 cup more water and process to combine.
Divide the soup among 4 individual bowls. Refrigerate, covered, for 30 minutes.
Mix again, garnish with cilantro leaves and serve.

Nutrition Facts : ServingSize 0.25 recipe, Calories 129 kcal, Carbohydrate 7 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Sodium 301 mg, Fiber 1 g

CHILLED CORN SOUP WITH AVOCADO AND CRAB RECIPE

Chilled corn soup with avocado and crab Recipe image

CRAZY ideas are floating around on the Internet. A food blog the other day actually contended that it might be possible to eat too many raw tomatoes with fresh basil in summertime.If Samuel Johnson were still around, he'd probably agree that anyone who is tired of tomatoes and basil is tired of life. But if he were a cook, he would see that the problem is not the ingredients but the treatment.By mid-August, you really do want a little more out of all the fruits and vegetables that have been so blissfully satisfying for so many weeks when eaten at their most unembellished: raw in the case of tomatoes and peaches, say; hot in the case of corn and zucchini. As splendid as they are in their most natural state, they can get a little predictable. Even corn on the cob is welcome at no more than three meals in a row.The solution is so simple it could not be more summery. Just approach anything from the farmers market with a different attitude, one you could call the sushi/baked-Alaska inspiration: Don't cook what you usually do, and heat up the normally icy. Or simply serve anything unexpectedly. Boiled corn tastes like a whole different animal when you chill it for a soup, while the usual tomato-mozzarella salad is richer and more intense when it's baked in a free-form gratin.Half the magic comes from the transformative power of heat. Sauteed peaches could not be more distant relations of cold slices; just a quick pass through a skillet concentrates the sweetness and juiciness. Even an avocado will emerge from the oven with its inherent flavor intact but nuances baked in. And tomatoes are literally metamorphosed by roasting, stewing, sauteing or frying.But the element of surprise also cannot be underestimated. Eating vegetables cold that you usually associate with melted butter is downright revivifying. Chilled corn looks just like raw corn, but the taste is a world apart, whether in a green salad with red peppers in walnut oil vinaigrette or in a salsa with tomatoes and chilies, or even in a regular old potato salad. It's easy to forget how good corn can be in summer at winter temperature.Serving vegetables raw that you normally encounter cooked also opens up new flavor horizons. Zucchini, for instance, has an almost nutty flavor if you bypass the steamer or saute pan and grate it into a cabbage-free coleslaw or julienne it for a salad with chives, with or without slivers of smoked duck breast.One of my biggest revelations all summer was what cold does to fried green squash. I had sliced some pattypans, dusted them with flour, dipped them in a mixture of egg and milk and then coated them with cornmeal and fried them to a golden crisp in half an inch of olive oil. They were irresistible hot out of the skillet but stunning after a night left over in the refrigerator. The cornmeal batter kept its crispness but had more flavor, as did the sweet squash inside.Heat heightens flavorI sometimes joke that a big reason for choosing the cooking school I did 20-some years ago when I got the wild idea of becoming a chef was that the student-run restaurant served sauteed scallops in cream sauce with cucumbers. I had never even known you could cook a cucumber, let alone create such sensational flavor from a vegetable normally relegated to sour cream Siberia. But sauteing is almost the same idea as pickling: Heat turns a food prized for its crispness into a more flavorful side dish.Cucumbers to be cooked just need to be cut a little more cleverly than the usual half-moons marinated in vinegar or sour cream. Slicing them into triangles makes them chunkier so that they keep their crunchiness even as the flavor melts a little. They can be simply sauteed for a couple of minutes in butter (which seems to bring out better flavor than olive oil does), but you can also add cream -- or you can toss them with a little fried pancetta for a salty, crumbly counterpoint.Green onions are another vegetable in peak season that can benefit from a new identity. They make a superb soup with just chicken stock and cream, or they can be braised in a little butter and then pureed for an easy and untraditional side dish, spiked with a little cream. (Count on at least one big bunch per person, though; a lot goes a short way.)Fruit is the easiest summer excess to transform through cooking, and that doesn't only mean baking pies and mixing up fritter batter. Peaches, plums, nectarines, apricots and more can just be sliced and sauteed in butter, or they can be upgraded into a dramatic dessert by flambeing them with bourbon or another dark alcohol. A little grated lime zest and a pinch of cloves will blend with the butter and bourbon to make a heady sauce. You can serve them plain, with a spoonful of creme fraiche or in full glory over a bowl of ice cream.Fruit is also a natural for roasting: Toss peach halves, for instance, in melted butter, sprinkle them with a little sugar and a bit of cinnamon and bake until they're soft and oozing juice. And even berries are made for warm compotes or soups, just simmered with wine and maybe cinnamon sticks and topped off with creme fraiche.Shock treatmentsNO matter what you read online, though, it is tomatoes and basil that are most suited to shock treatments. Oven heat will bring out sweetness in the tomatoes and an almost licorice flavor in the basil. There's a reason Provencal cooks seem to cook tomatoes more often than slice them raw; they stuff them, broil them (naked or with a sprinkling of grated cheese such as Parmigiano-Reggiano), bake them into a tart or simply roast them. The fruit and the herb stewed together also make a quick, rich and wonderful soup or, with olives added, a dipping sauce for chunks of sturdy bread.Not to mix art forms, but the whole idea here is the same one my consort abides by in his photography. For years he had a little reminder pasted up on his computer to read before heading out for a portrait session: "Take the subject somewhere else." An executive away from his desk, a chef outside a kitchen made for a much more interesting, and revealing, picture.This time of year, my little motto would be: Take the tomatoes somewhere hot and the corn somewhere cold. It doesn't even have to take long to be transported.

Provided by Regina Schrambling

Categories SOUPS, APPETIZERS, STOVETOP, FISH & SHELLFISH, SIDES, GLUTEN-FREE

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

8 ears corn
2 (13 1/2 -ounce) cans coconut milk
2 serrano chilies, seeded and finely chopped
10 green onions, white part only, trimmed and chopped
Sea salt
1 lime
1 cup Dungeness or lump crabmeat (about 6 ounces)
1 small ripe avocado, peeled and diced
Coarsely chopped cilantro for garnish

Steps:

Shuck the corn and trim rough ends. Cut cobs into 2 or 3 chunks. Combine the coconut milk, 1 cup water, serrano chilies, green onions and 1 teaspoon sea salt in a large pot. Stir to combine, add the corn and bring to a simmer. Cover and cook, stirring occasionally, until the corn is very tender, 15 to 20 minutes.
Remove the corn from the pan using a slotted spoon, reserving the liquid, and let the corn stand until cool enough to handle. Reserve 2 pieces of corn for garnish. Scrape the kernels off the remaining cobs with a knife. Place the kernels in a blender, add the contents of the pan and puree until smooth, adding more water if needed to reach the right soupy consistency.
Strain the puree through a sieve into a clean bowl; discard the solids. Season with salt and pepper to taste and chill until very cold. Scrape the kernels off the 2 reserved cobs and chill.
Just before serving, juice half the lime over the crab in a small bowl. Squeeze a few drops from the other lime half over the avocado in a second bowl, and toss each mixture well. Squeeze the remaining lime juice into the soup and stir. Taste soup again and adjust seasoning if necessary.
To serve, ladle the soup into bowls and top with crab, avocado and the chilled corn kernels. Garnish with cilantro.

CHILLED AVOCADO SOUP WITH CRAB MEAT SALAD

Chilled Avocado Soup with Crab meat Salad image

Provided by Molly O'Neill

Categories project, salads and dressings, appetizer

Time 15m

Yield Six servings

Number Of Ingredients 15

Ingredients

6 avocados, peeled and pitted
1 clove garlic
2 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh cilantro, for garnish
1/4 cup fresh lime juice
1 tablespoon Dijon-style mustard
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons pink peppercorns, ground
1 pound fresh lump crab meat, picked over for shells

Steps:

To make the soup, puree the avocados and garlic in a food processor until smooth. Place in a bowl and whisk in the buttermilk and milk or cream until desired consistency is reached. Depending on the avocado, more or less milk or cream may be needed. Add salt and pepper and chill.
To make the crab meat salad, combine the lime juice, mustard and salt and pepper in a bowl. Whisk in the olive oil. Stir in the capers and peppercorns. Add the crab meat and toss. Adjust the seasoning and chill.
Ladle the soup into 6 bowls, add dollops of crab meat salad and garnish with cilantro leaves.

Nutrition Facts : @context http, Calories 1054, UnsaturatedFat 55 grams, Carbohydrate 29 grams, Fat 98 grams, Fiber 14 grams, Protein 24 grams, SaturatedFat 38 grams, Sodium 1289 milligrams, Sugar 10 grams, TransFat 0 grams

AVOCADO AND CRAB MEAT SOUP

Avocado and Crab Meat Soup image

Make and share this Avocado and Crab Meat Soup recipe from Food.com.

Provided by On-the-Mark

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces crabmeat
4 avocados, peeled and seeded
1 medium onion, finely chopped
4 cups chicken stock
2 cups heavy cream
4 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
salt and pepper

Steps:

Mash together avocados and crab meat.
saute chopped onion in the butter over med heat.
add the all-purpose flour, garlic powder and chicken stock, mix until smooth.
add the avocado/crab mixture to the liquid and simmer for twenty minutes.
add the cream and salt and pepper.
serve.

Nutrition Facts : Calories 658, Fat 58.9, SaturatedFat 26.5, Cholesterol 149.7, Sodium 652.6, Carbohydrate 22.1, Fiber 9.3, Sugar 4.3, Protein 15.7

CRAB AND AVOCADO SOUP

Crab and Avocado Soup image

Provided by Sally Siegel

Categories Soup/Stew Blender Quick & Easy Crab Avocado Summer Jalapeño Cilantro Simmer Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 11

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 jalapeño chili
1 tablespoon fresh lime juice
1/2 pound crabmeat, flaked, picked over

Steps:

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

More about "avocado and crab soup food"

AVOCADO AND CRAB SOUP RECIPE | BON APPéTIT

avocado-and-crab-soup-recipe-bon-apptit image

Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until …
From bonappetit.com
4/5 (42)
Servings 4

Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.

Avocado And Crab Soup Food

CRAB AND AVOCADO DUET

CRAB AND AVOCADO SALAD

AVOCADO-CRAB SOUP

You're 15 minutes away from a homemade creamy seafood soup.

CRAB-STUFFED AVOCADOS

Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead

AVOCADO AND CRAB SOUP

AVOCADO SOUP

Made with Greek yogurt and delightfully refreshing, this cold avocado soup is creamy and flavorful.

CHILLED CORN SOUP WITH AVOCADO AND CRAB RECIPE

CHILLED AVOCADO SOUP WITH CRAB MEAT SALAD

AVOCADO AND CRAB MEAT SOUP

Make and share this Avocado and Crab Meat Soup recipe from Food.com.

CRAB AND AVOCADO SOUP

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