Skillet Chilled Cream of Avocado Soup with Dungeness Crab
- Yield 4 servings
- Prep 30 minutes
- Cook 10 minutes
- Total 1 hour 40 minutes
Skillet Chilled Cream of Avocado Soup with Dungeness Crab sits in the Soups section of Regbie. The card serves 4 servings. Plan on 1 hour 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 medium Dungeness crab cooked in boiling salted water, or 1 cup of canned crab meat
- 2 large Haas avocados, peeled, pitted, and roughly diced
- 1.75 cup coconut cream or coconut milk, divided, You can use Aroy-D coconut cream
- Diamond Crystal kosher salt
- 1/4 teaspoon ancho chili powder
- 1/4 cup water
- Juice from 1 lime
- Freshly ground black pepper
Method
Break out your cooked or canned Dungeness crab, and get all the meat out.
Refrigerate the crab meat until chilled.
Throw the avocado chunks in a blender, along with 1 cup of the coconut cream, a generous pinch of salt, and a dash of Ancho chili powder.
Purée until you get a thick avocado slurpee texture.
Move to a bowl, add the water and the remaining coconut cream, and stir until smooth.
Press some plastic wrap on the surface of the liquid, seal tightly, and chill in the fridge for an hour if time allows.
Take the crab meat out of the fridge, and season it with some of the remaining lime juice, salt, and pepper.
When ready to serve, add 1-2 tablespoons of the lime juice, some freshly-ground black pepper, and another pinch of salt. Adjust the seasonings to taste and ladle the creamy, cool soup into chilled bowls and top with a generous dollop of crab.
