Chilled Cream of Avocado Soup with Dungeness Crab

Seafood, Soups

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Ingredients

Here’s what to assemble to feed 4 people:

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

1¾ cups coconut cream or coconut milk

Kosher salt

¼ teaspoon Ancho chili powder

¼ cup water

Juice from 1 lime

Freshly-ground black pepper

Directions

Here’s what to do:

Break out your cooked dungeness crab, and…

…get all the meat out.

Alternatively, you can crack open a can of crab, but what’s the fun in that?

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.

Transfer 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. If you don’t want to use plastic, be prepared for some serious discoloration.

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.

Take the crab meat out of the fridge, and season it with some of the remaining lime juice, salt, and pepper. Ladle the creamy, cool soup into chilled bowls and top with a generous dollop of crab.

Yum!