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- 1/2 tablespoon chervil, chopped
- 1 teaspoon finely grated lemon zest
- 2 tablespoons crème fraîche
- 1 tablespoon fresh lime juice
- 3/4 teaspoons kosher salt
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.
Nutritional ContentOne serving contains: Calories (kcal) 143.8 Calories from Fat (kcal) 100.1 Fat (g) 11.1 Saturated Fat (g) 2.6 Cholesterol (mg) 23.0 Carbohydrates (g) 6.7 Dietary Fiber (g) 4.2 Total Sugars (g) 1.0 Net Carbs (g) 2.5 Protein (g) 6.0 Sodium (mg) 418.1Reviews Section
Chilled corn soup with avocado and crab
CRAZY ideas are floating around on the Internet. A food blog the other day actually contended that it might be possible to eat too many raw tomatoes with fresh basil in summertime.
If Samuel Johnson were still around, he’d probably agree that anyone who is tired of tomatoes and basil is tired of life. But if he were a cook, he would see that the problem is not the ingredients but the treatment.
By mid-August, you really do want a little more out of all the fruits and vegetables that have been so blissfully satisfying for so many weeks when eaten at their most unembellished: raw in the case of tomatoes and peaches, say hot in the case of corn and zucchini. As splendid as they are in their most natural state, they can get a little predictable. Even corn on the cob is welcome at no more than three meals in a row.
The solution is so simple it could not be more summery. Just approach anything from the farmers market with a different attitude, one you could call the sushi/baked-Alaska inspiration: Don’t cook what you usually do, and heat up the normally icy. Or simply serve anything unexpectedly. Boiled corn tastes like a whole different animal when you chill it for a soup, while the usual tomato-mozzarella salad is richer and more intense when it’s baked in a free-form gratin.
Half the magic comes from the transformative power of heat. Sauteed peaches could not be more distant relations of cold slices just a quick pass through a skillet concentrates the sweetness and juiciness. Even an avocado will emerge from the oven with its inherent flavor intact but nuances baked in. And tomatoes are literally metamorphosed by roasting, stewing, sauteing or frying.
But the element of surprise also cannot be underestimated. Eating vegetables cold that you usually associate with melted butter is downright revivifying. Chilled corn looks just like raw corn, but the taste is a world apart, whether in a green salad with red peppers in walnut oil vinaigrette or in a salsa with tomatoes and chilies, or even in a regular old potato salad. It’s easy to forget how good corn can be in summer at winter temperature.
Serving vegetables raw that you normally encounter cooked also opens up new flavor horizons. Zucchini, for instance, has an almost nutty flavor if you bypass the steamer or saute pan and grate it into a cabbage-free coleslaw or julienne it for a salad with chives, with or without slivers of smoked duck breast.
One of my biggest revelations all summer was what cold does to fried green squash. I had sliced some pattypans, dusted them with flour, dipped them in a mixture of egg and milk and then coated them with cornmeal and fried them to a golden crisp in half an inch of olive oil. They were irresistible hot out of the skillet but stunning after a night left over in the refrigerator. The cornmeal batter kept its crispness but had more flavor, as did the sweet squash inside.
I sometimes joke that a big reason for choosing the cooking school I did 20-some years ago when I got the wild idea of becoming a chef was that the student-run restaurant served sauteed scallops in cream sauce with cucumbers. I had never even known you could cook a cucumber, let alone create such sensational flavor from a vegetable normally relegated to sour cream Siberia. But sauteing is almost the same idea as pickling: Heat turns a food prized for its crispness into a more flavorful side dish.
Cucumbers to be cooked just need to be cut a little more cleverly than the usual half-moons marinated in vinegar or sour cream. Slicing them into triangles makes them chunkier so that they keep their crunchiness even as the flavor melts a little. They can be simply sauteed for a couple of minutes in butter (which seems to bring out better flavor than olive oil does), but you can also add cream -- or you can toss them with a little fried pancetta for a salty, crumbly counterpoint.
Green onions are another vegetable in peak season that can benefit from a new identity. They make a superb soup with just chicken stock and cream, or they can be braised in a little butter and then pureed for an easy and untraditional side dish, spiked with a little cream. (Count on at least one big bunch per person, though a lot goes a short way.)
Fruit is the easiest summer excess to transform through cooking, and that doesn’t only mean baking pies and mixing up fritter batter. Peaches, plums, nectarines, apricots and more can just be sliced and sauteed in butter, or they can be upgraded into a dramatic dessert by flambeing them with bourbon or another dark alcohol. A little grated lime zest and a pinch of cloves will blend with the butter and bourbon to make a heady sauce. You can serve them plain, with a spoonful of creme fraiche or in full glory over a bowl of ice cream.
Fruit is also a natural for roasting: Toss peach halves, for instance, in melted butter, sprinkle them with a little sugar and a bit of cinnamon and bake until they’re soft and oozing juice. And even berries are made for warm compotes or soups, just simmered with wine and maybe cinnamon sticks and topped off with creme fraiche.
NO matter what you read online, though, it is tomatoes and basil that are most suited to shock treatments. Oven heat will bring out sweetness in the tomatoes and an almost licorice flavor in the basil. There’s a reason Provencal cooks seem to cook tomatoes more often than slice them raw they stuff them, broil them (naked or with a sprinkling of grated cheese such as Parmigiano-Reggiano), bake them into a tart or simply roast them. The fruit and the herb stewed together also make a quick, rich and wonderful soup or, with olives added, a dipping sauce for chunks of sturdy bread.
Not to mix art forms, but the whole idea here is the same one my consort abides by in his photography. For years he had a little reminder pasted up on his computer to read before heading out for a portrait session: “Take the subject somewhere else.” An executive away from his desk, a chef outside a kitchen made for a much more interesting, and revealing, picture.
This time of year, my little motto would be: Take the tomatoes somewhere hot and the corn somewhere cold. It doesn’t even have to take long to be transported.
The ingredients you'll need
You'll only need a few simple ingredients to make this tasty soup. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Avocado: The avocado you use should be ripe. I recommend using Haas avocadoes - they are exceptionally creamy and not as watery as some of the other varieties.
Lemon juice: Helps prevent the avocado from browning.
Cilantro: Adds wonderful flavor to the soup, so I wouldn't skip it. I also wouldn't try to replace the fresh herb with dried. It just won't be the same.
Garlic: Mince it yourself or use the stuff that comes in a jar. Both work.
Greek yogurt: Plain full-fat is best. I don't recommend using low-fat yogurt in this recipe.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.
Spices: Ground cumin and cayenne pepper. Make sure they are fresh! A stale spice can easily ruin a dish.
Water: To thin out the soup and bring it to the perfect consistency.
Jill Silverman Hough
If you’re looking to wow someone, look no further. Ridiculously easy to make, super snazzy to serve, this soup is a silky pale green garnished with avocado pieces, flecks of fresh dill, and a succulent pile of pink crab. Nice.
- 2 limes
- 2 cups buttermilk
- 2 cups plain kefir or non-Greek style plain yogurt
- 1/2 cucumber, peeled and cut into large chunks
- 1/2 jalapeno, seeded and deveined, or more to taste, plus slices for garnish
- 1 large clove garlic
- 2 large avocados, peeled and pitted, divided
- 2 tablespoons chopped fresh dill, divided
- Salt and freshly ground pepper to taste
- 6 ounces cooked lump crab meat, picked over
Zest the limes. Squeeze the limes to yield 2 tablespoons of juice. In the bowl of a food processor or the jar of a blender, combine the lime zest, lime juice, buttermilk, kefir, cucumber, jalapeno, garlic, and 1 1/2 avocados and process to puree, scraping down the bowl or jar as necessary. Transfer to a large bowl and stir in 1 tablespoon of the dill and salt and pepper to taste. Cover and refrigerate until well chilled, at least an hour. (You can keep the soup up to about a day, storing it covered in the refrigerator.)
Dice the remaining 1/2 avocado. Divide the soup among shallow bowls and mound some of the crab in the center of each. Garnish with the diced avocado, sliced jalapeno, and the remaining 1 tablespoon of dill and serve.
Crabby Avocado Soup Recipe
When you live in a city, as I do, the summer issues of food magazines can get a little depressing—all those articles on backyard barbecues and beach side clam bakes. I'm lucky enough my front stoop faces the sun forget having the outdoor space for a souped-up grill, or even a tiny hibachi.
After enviously eying all the recipes in the June issue of Food & Wine for homemade barbecue sauce and grilled steaks, not to mention Jean-Georges' Spit-Roasted Suckling Pig, I decided to make the Guacamole with Charred Jalapeño and Scallions.
I don't even have a grill pan, so using author Grace Parisi's tip for a "brighter, crunchier guacamole," I skipped the charring step and stirred in the jalapeño, scallions, and garlic raw. The recipe came together in under five minutes, and while it was perfectly creamy and lime-y, it was also somehow lacking. Perhaps it needed some chopped tomatoes, or a dash or two of cumin?
Fortunately, there were sub-recipes included in the article, including one for Chilled Avocado Soup with Crab. Simply whir a cup of the guacamole in the blender with a few other ingredients, and voilà—a whole new dish. The soup was thick, a little bit sweet, and a little bit briny. Along with some baked tortilla chips and peach salsa, and paired with a tall glass of lemonade, it made a perfect lunch. If only I had my own pool to eat it by.
The bottom line
There are different and fun ways to cook imitation crab. From casseroles, salad, to soup and pizza, nothing goes wrong when we go right at it. Also, it&rsquos amazing how it works perfectly with almost everything!
Learn these recipes, so you don&rsquot have to worry about not having some fresh crabs when those seafood cravings hit you out of the blue. Imitation crab meat is your answer! Trust me, it&rsquos worth a shot!
Do you know some recipes that make use of imitation crab? Feel free to share it with us!
Creamy Avocado Soup
- 6 scallions, chopped
- 1-2 garlic cloves, peeled
- 2 ripe avocados, chopped
- 1 Tbsp. lime juice
- ¼ tsp. cumin
- 3 1/3 cups chicken stock (substitute with vegetable stock for vegan version)
- 1 cup cream (substitute almond or coconut milk, or coconut yogurt for vegan version)
Place all ingredients except the stock in a blender and process until smooth. Gradually add the stock (either heated or chilled) and then blend on high for a few more seconds. Serve warm or chilled, garnished as desired.
Honeydew Soup with Crab and AvocadoPaleo, Whole30, Gluten Free, Dairy Free
Serves 4 meal size portions
2 pounds ripe honeydew melon (approximately 5 cups puréed)
¼ cup fresh mint leaves, large stems removed
1 tablespoon diced, fresh ginger
6 ounces of fresh crab meat, shells picked and removed
Cut and remove the seeds and rind from the honeydew melon. Place chunks in batches in food processor or blender and process until smooth.
Add mint, ginger and lime to the melon mixture in the blender and combine. Salt and pepper to taste.
Chill the mixture at least one hour, or overnight.
When ready to serve, spoon soup into 4 bowls and add crab and diced avocado to each, garnishing with a mint sprig on top.
- Combine the crab, cucumber, onion, cilantro, jalapeño, fish sauce, sugar, and lime juice in a mixing bowl.
- Stir gently to combine, being careful not to break up the bigger lumps of crab.
- Lightly salt the flesh of the avocados, then divide the crab mixture among the 8 halves, spooning it directly into the bowls created by removing the pits.
- Serve with the lime quarters.
Eat This Tip
Don't feel like springing for expensive crab meat? Luckily, there are at least half a dozen different ways to make this recipe, all of them delicious, and some of them incredibly cheap too. The most obvious swap is also the cheapest: a can of tuna, drained. Or try using cooked shrimp, or scallops, chopped into bite-size pieces. If it's meat you seek, a pile of leftover chicken, diced, is the best way to go. And for vegetarians, a few hard-boiled eggs can stand in as the protein foundation.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!
In a blender, combine all ingredients. Blend on high until completely smooth. Taste for seasoning. If using a small blender, do in two batches. Pour the soup into a storage container and put in the refrigerator for at least one hour. For the best effect, chill the bowls also.
Pick through the crab meat to remove ALL the shell pieces. Place the crab meat in a mixing bowl with the olive oil, halved cherry tomatoes, and finely chopped chives. Season with salt and pepper
Pour the soup into 4 chilled bowls. Spoon the crab salad into the center of each soup. Drizzle some of the leftover oil from the mixing bowl around the salad.