Best Chilled Avocado Soup Appetizers With Crab Recipes

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

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO

Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado image

Provided by Hubert Keller

Categories Soup/Stew Shellfish Vegetable Appetizer Sauté Seafood Crab Asparagus Avocado Spring Summer Chill Party Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 3 1/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)

Steps:

Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

CHILLED AVOCADO SOUP TOPPED WITH CRAB

Chilled Avocado Soup Topped With Crab image

Avocados are ripening more quickly than we can think up recipes for them!Found this in F&W Magazine, June 2008 edition - it is a combination of two recipes and it was awesome!!! It is fast and healthy - the guacamole is made first & then the soup takes no time at all.These are Grace Parisi recipes - from: Guacamole, The Remix. Didn't allow for cooling time. UPDATE: 07/14/2010 - We made this soup again and added 1/2 cup fresh tomatillos, 1 serrano pepper, & 2 T minced red bell pepper, It gave the soup a great flavor and added a little something else. We also added 1/2 tsp grated orange rind which infused crabmeat which floated atop the rich & creamy soup. Yum :)

Provided by Manami

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 medium garlic cloves, unpeeled
3 scallions, white and tender green parts only (medium in size)
1 jalapeno, seeded and quartered lengthwise
1 tablespoon vegetable oil
3 Hass avocadoes, halved and pitted
1/4 cup finely chopped cilantro leaf
2 tablespoons fresh lime juice
salt & freshly ground black pepper
1 cup guacamole
1 cup cold buttermilk
3/4 cup bottled clam juice or pw-sodium chicken broth
1/2 cup ice water
1 tablespoon fresh lime juice
salt and pepper
jumbo lump crab meat
creme fraiche
fried corn tortilla strips
finely chopped chives, for garnish

Steps:

GUACAMOLE:.
Preheat a grill pan.
In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil.
Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes.
Transfer to a work surface and let cool.
Finely chop the scallions and jalapeno; transfer to medium bowl.
Peel the garlic cloves, mash them to a paste and add them to the bowl.
Scoop the avocado flesh into the bowl and coarsely mash with a fork.
Fold the cilantro and lime juice into the guacamole; season with salt & pepper (make sure you don't over-season because there is more salt & pepper in the soup!).
CHILLED AVOCADO SOUP TOPPED WITH CRAB:.
In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.
Season the soup with salt and pepper.
Pour the soup into 4 bowls and top with the jumbo lump crab meat.
Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.