Avocado Crab Soup Recipes

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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

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

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

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-CRAB SOUP



Avocado-Crab Soup image

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

Provided by PaulaG

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups chicken broth
1 green onion, cut into 1 inch pieces
1 garlic clove
1 tablespoon lemon juice
2 medium avocados, peeled and cut up
1 cup plain low-fat yogurt
1 (6 ounce) can crabmeat, drained and cartilage removed

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.

Nutrition Facts : Calories 257.8, Fat 16.6, SaturatedFat 3, Cholesterol 21.5, Sodium 779.3, Carbohydrate 14.1, Fiber 6.9, Sugar 5.5, Protein 15.6

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

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.

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

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.

Nutrition Facts : Calories 282, Fat 24, SaturatedFat 3.5, Cholesterol 3.8, Sodium 174.8, Carbohydrate 16.7, Fiber 9.3, Sugar 3.9, Protein 5.2

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

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 SOUP



Avocado Soup image

Mmmm. This is a wonderful summer soup.

Provided by Jennifer Madigan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 avocado - peeled, pitted and diced
1 tablespoon chopped shallots
1 tablespoon olive oil
2 cups chicken stock
1 cup heavy cream
salt and pepper to taste
¼ teaspoon ground nutmeg
1 tomato - peeled, seeded and diced

Steps:

  • Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
  • In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
  • Chill for at least half an hour before serving. Garnish with diced tomato.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 12.5 g, Cholesterol 81.9 mg, Fat 40.6 g, Fiber 7.2 g, Protein 3.9 g, SaturatedFat 16.5 g, Sodium 374.4 mg, Sugar 1.9 g

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