AVOCADO-CRAB SOUP
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
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
CRAB AND AVOCADO DUET
Steps:
- Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
- Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
- Excellent source of: Protein
- Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium
Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 390 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 15 grams
CRAB-STUFFED AVOCADOS
Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead
Provided by Barney Desmazery
Categories Dinner, Starter
Time 10m
Number Of Ingredients 6
Steps:
- To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
- To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.
Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium
CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO
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
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.
AVOCADO SOUP
This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.
Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
CRAB AND AVOCADO SOUP
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
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 WITH CRAB MEAT SALAD
Provided by Molly O'Neill
Categories project, salads and dressings, appetizer
Time 15m
Yield Six servings
Number Of Ingredients 15
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 AND CRAB MEAT SOUP
Make and share this Avocado and Crab Meat Soup recipe from Food.com.
Provided by On-the-Mark
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 658, Fat 58.9, SaturatedFat 26.5, Cholesterol 149.7, Sodium 652.6, Carbohydrate 22.1, Fiber 9.3, Sugar 4.3, Protein 15.7
AVOCADO-CRAB SOUP
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
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
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