Lime Crab Soup Recipes

CREAMY CLAM, CRAB, AND VEGETABLE SOUP

Creamy Clam, Crab, and Vegetable Soup image

Tastes of seafood, butter, cream, vegetables...and a bit of zing!

Provided by JuliannaPie

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons butter
3 tablespoons minced garlic
2 heads bok choy, chopped
1 (15 ounce) can corn, undrained
2 (10 ounce) cans baby clams, undrained
1 (8 ounce) bottle clam juice
1 (14.5 ounce) can diced tomatoes
2 cups water
1 cube vegetable bouillon
1 ½ cups couscous
1 (4.25 ounce) can crabmeat
1 cup heavy cream
¼ cup lime juice
1 cup red wine
2 teaspoons garlic salt
1 teaspoon ground black pepper

Steps:

Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.

Nutrition Facts : Calories 625.8 calories, Carbohydrate 61.8 g, Cholesterol 145.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 39.5 g, SaturatedFat 12 g, Sodium 1291.8 mg, Sugar 6.2 g

LIME-CRAB SOUP

Lime-Crab Soup image

Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.

Provided by Jennifer Iserloh

Categories Soup/Stew Blender Picnic Dinner Lunch Lime Crab Avocado Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

4 limes, zested and juiced
3 cups fresh corn, cut from about 6 cobs
1/2 chipotle chile in adobo sauce, seeded, plus 1 tablespoon adobo sauce
4 cups reduced-sodium nonfat chicken broth
1/2 teaspoon salt, divided
1/2 pound cooked crabmeat
1 avocado, pitted and diced
1/4 cup packed chopped fresh cilantro
1/2 teaspoon crushed cumin seeds
4 ounces tortilla chips or strips (optional)

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.

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