Lime Crab Soup Food

LIME CORDIAL

Steps:

• Strain the lime juice and keep aside.
• Heat a pan over low flame.
• Pour the 175 ml water and add the sugar.
• Stir well until sugar has fully dissolved.
• Add the lime rinds and bring to a boil.
• Continue to boil for 2 to 3 minutes.
• Transfer to a large jug or vessel.
• Add lime juice and stir well.
• Strain into sterilized bottles and keep aside to cool.
• To serve, mix 1 part lime syrup with 4 parts mineral water or as per taste.

SOPA DE LIMA (MEXICAN LIME SOUP)

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

CRAB AND NOODLE CAKES WITH CILANTRO-LIME MAYONNAISE

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in boiling water and cook for 8 to 10 minutes or until al dente. Drain, and cut into 1 inch pieces.
• In a mixing bowl, combine crab, noodles, eggs, green onion, bread crumbs, cilantro, olive oil and salt and pepper. Mix thoroughly.
• On wax paper, divide mixture into 6 equal piles; form each pile into a patty. Make sure noodles are incorporated and are not sticking out.
• In a medium skillet, heat vegetable oil and cook patties over medium heat for 3 minutes on each side until golden. Drain on paper towels. Serve with cilantro-lime mayonnaise.
• For the cilantro-lime mayonnaise, mix mayonnaise, 1 tablespoon cilantro, lime zest and lime juice in a small mixing bowl. Mix thoroughly. Chill until ready to serve.

CHILLED AVOCADO SOUP WITH CRAB MEAT SALAD

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.

CRAB, COCONUT, AND CILANTRO SOUP

Steps:

• Heat the olive oil in a pan over low heat. Stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent. Stir in the garlic and chile and cook for a further 2 minutes.
• Add the tomato and half of the cilantro, and increase the heat. Cook, stirring, for 3 minutes, then add the stock. Bring to a boil, then simmer for 5 minutes.
• Stir the crab, coconut milk and the palm oil (butter) into the pan, and simmer over a very low heat for 5 minutes. The consistency should be thick, but not stew-like, so add some water if needed.
• Stir in the lime juice and remaining cilantro, then season with salt to taste.
• Serve with chili oil and lime wedges on the side.

CRAB SOUP

Steps:

• Pour the stock into a saucepan, add the crab meat and bring to a simmer
• Add all the ingredients with the exception of the spinach, coriander and cornflour
• Simmer gently for 5-10 minutes to infuse
• Mix the cornflour with 1 tbsp of the soup then add to the saucepan and simmer for 1 min whilst stirring
• Add the spinach and coriander and simmer for 1 min. Servce.

LIME-CRAB SOUP

Steps:

• Reserve 1 tablespoon lime juice. Blend remaining lime juice, zest, corn kernels, chile, adobo sauce, broth and 1/4 teaspoon salt in a blender until smooth. Divide soup among 4 bowls. Toss crabmeat, avocado, cilantro, cumin seeds, reserved lime juice and remaining 1/4 teaspoon salt in a bowl. Sprinkle soup with crab mixture and serve with tortilla chips, if desired.