Lime Crab Soup Recipes

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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

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.

CRAB, COCONUT, AND CILANTRO SOUP



Crab, Coconut, and Cilantro Soup image

We made this for a progressive dinner on New Years and it was easy and wonderful. This is adapted from "The Complete Mexican, South American, & Caribbean Cookbook" NOTES: I used vegetable stock and added 1 tablespoon of fish sauce for each cup of stock. I used butter instead of palm oil which is hard to find and not real good for you.

Provided by JKiebler1

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, crushed
1 fresh red chili pepper, seeded and chopped
1 large tomatoes, peeled and chopped
3 tablespoons chopped fresh cilantro
4 cups fish stock or 4 cups vegetable stock, with fish sauce to taste
1 1/4 lbs crabmeat
1 cup coconut milk
2 tablespoons palm oil or 2 tablespoons butter substitute
1 lime, juice of
salt
hot chili oil, to serve
lime wedge, to serve

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.

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