Best Crab Avocado Soup Recipes

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO

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 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.

CHILLED SWEET CORN SOUP WITH CRAB & AVOCADO SALAD

Steps:

• CORN SOUP: Heat olive oil in heavy large saucepan over medium heat. Add onion & celery; sprinkle with salt & pepper & sauté until almost tender, about 5 minutes. Add 5 cups of water, corn kernels, & thyme sprigs. Bring to boil, reduce heat to med-low, & simmer until corn is very tender, about 20-25 minutes. Cool, discard thyme. Puree soup in pot with hand blender (or in batches in blender) until smooth. Pour soup through strainer set over large bowl, pressing on solids in strainer to release liquid. Discard solids in strainer. Thin with more water if desired. Season with salt & pepper. Cover & chill until cold (at least 4 hours). CRAB & AVOCADO SALAD: Whisk orange juice, 1/4 cup olive oil, lime juice, & lemon juice in large bowl. Fold crab & avocados into dressing. Mound salad in center or bowls. Ladle soup around salad. Sprinkle with chives, drizzle with olive oil & serve.

CHILLED SWEET CORN SOUP WITH CRAB AND AVOCADO SALAD

Steps:

• For Corn Soup: Heat oil in heavy large saucepan over medium heat. Add onion and celery; sprinkle with salt and pepper and saute until amost tender, about 5 minutes. Add 5 C water, corn and thyme sprigs. Bring to a boil; reduce heat to medium-low, and simmer until corn is very tender, about 25 minutes. Cool slightly. Discard thyme. Working in batches, puree soup in blender until smooth. Pour soup through strainer set over large bowl, pressing on solides in strainer to release liquid. Discard solids in strainer. Thin with more water by 1/4 cupfuls, if desired. Season qith salt and pepper. Cover and chill until cold, about 4 minutes. For Crab and Avocado Salad: Whisk orange juic, 1/4 cup extra-virgin olive oil, lime and lemon juice in large bowl. Fold crab and avocados into dressing. Season with salt and pepper. Mound salad in center of bowls. Ladle soup around salad, dividing equally. Sprinkle with chives, drizzle with extra-virigin olive oil, and serve.

CHILLED AVOCADO SOUP TOPPED WITH CRAB

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.

CRAB AND AVOCADO SOUP

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.

AVOCADO AND CRAB SOUP

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-CRAB SOUP

Steps:

• In a 2 quart saucepan, heat broth, onion and garlic to boiling.
• Pour hot mixture into blender.
• Add lemon juice and avocados, cover and process about 30 seconds or until smooth.
• Pour mixture back into pan; add yogurt and crabmeat.
• Heat, stirring constantly, until hot.
• Ladle into 4 soup bowls and garnish with twists of lemon.

ASPARAGUS SOUP WITH CRAB AND AVOCADO- LISA

Steps:

• 1. Blanch tips of asparagus. 2. Melt butter. Saute onions and leeks until translucent. 3. Add remainder of asparagus chopped, potato and stock. 4. Simmer uncovered for about 30 min until potato is tender. 5. Puree in batches and put through a sieve. 6. Cool then chill. 7. Add cream and lemon juice. 8. Top with crab, avocado, and asparagus tips.

AVOCADO AND CRAB MEAT SOUP

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.

AVOCADO-CRAB SOUP

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.

CRAB AVOCADO SOUP

Steps:

• 1. bring 1 liter of water to the boil in a large soup pot.
• 2. stir in the instant chicken noodles,breaking the noodles finely.
• 3. add in the sliced strips of peppers.
• 4. bring soup to a rolling boil for 1 minute.
• 5. add in the crab-sticks slices and 1/2 the bunch of cilantro leaves.
• 6. bring to the boil for a further 2 minutes without stirring.
• 7. puree the avocados and add to the pot of soup along with the sweet chili sauce and coconut milk mixture,as the soup comes to the boil and thickens slightly.
• 8. remove from heat,season with salt and pepper.
• 9. serve into soup bowls,garnish with cilantro leaves and serve immediately.

CHILLED AVOCADO SOUP APPETIZERS WITH CRAB

Steps:

• Place the first eight ingredients in a blender; cover and process until smooth. Transfer to a pitcher; refrigerate 1 hour to allow flavors to blend., To serve, pour soup into shot glasses; top with creme fraiche, crab, cilantro and lime slices.