Cold Crab Soup Recipe

by Crab-O-Licious
(USA)

Here we have 2 cold crab soup recipes. The first one, with crab, avocado and cucumber, is perfect for a hot summer day and hearty enough for a crisp autumn day. We're not sure what it's called or even where we found this gem, but, it was definitely worth jotting down and archiving and trying!

The second cold crab soup we found out of Crab (Northwest Homegrown Cookbook Series) Chilled Tomato Soup with Crab as the author comments, "This soup is the essense of summer in a bowl." We fully agree!



Ingredients:




  • 1/2 Pound-Crab Meat

  • 1/2 cup-Yogurt or Sour Cream

  • 1-Cucumber-peeled, seeded and diced

  • 1-Large-Avocado-peeled and pitted

  • 1 Teaspoon-Tarragon

  • 1/2 Teaspoon-Cumin-ground

  • 1-Garlic Clove

  • 1 Cup-Clam Juice or Crab Stock




Directions:


In a blender, puree the yogurt (or sour cream), the cucumber, avocado, tarragon, cumin, garlic and clam juice (or crab stock).

Transfer to a medium sized bowl and stir in the crab meat, stir and add salt and pepper to taste.
Serve cold.

This cold crab soup recipe makes about a quart. Will serve 4 for a main course. Add a side salad or sandwich and you've got a nice lunch or lite dinner!


Chilled Tomato Soup with Crab




Ingredients:



  • 3 1/2 Cups-Tomato Juice-regular or spicy

  • 1-Ear Corn-husk and silk removed

  • 2 Pounds-Ripe Tomatoes-cored, seeds removed, chopped

  • 1 Large-Cucumber-peeled, seeded, chopped

  • 1 Large-Bell Pepper-cored, seeded, chopped

  • 1 Cup-Red Onion-chopped

  • 1/2 Cup-Loosely packed flat-leaf Parsley leaves

  • 1/4 Cup-Loosely packed Cilantro leaves

  • 3 Tablespoons-Olive Oil

  • 2 Cloves-Garlic-chopped

  • Hot Pepper Sauce-optional

  • Salt and Pepper-to taste

  • 8-12 Ounces-Crab Meat




Directions:


Pour 1/2 cup of the tomato juice into an ice tray to make 6 cubes and freeze until solid.

Trim the stem end of the ear of corn and set the ear upright on a cutting board. Use a sharp knife to cut away the kernels of corn.

Bring a small saucepan of salted water to boil, add the corn and cook for 1 minute. Drain the corn and run cold water over it too cool; drain well and put in the frig. until ready to serve the cold crab soup.

Put half of the tomoatoes, cucumbers, bell peppers, and onion in a food processor and pulse until finely chopped. Do not puree' them! You want to keep some texture and crunch.

Transfer the mixture to a large bowl and repeat with the remaining veggies. Add the parsley, cilantro, olive oil, and garlic to this second batch.

Stir well and add to the bowl along with the remaining 3 cups of tomato juice.

Season the crab soup to taste with hot pepper sauce, if using, and the salt and pepper.

Refrigerate at least 1 hour before serving.

To serve, ladle the soup into chilled soup bowls and sprinkle with the corn kernels. Pick over the crab meat to remove any bits of shell or cartilage.

Arrange it in a small pile in the center of each bowl. Add one tomoato ice cube to each bowl. Serve right away. You may want to pass the hot sauce around! Enjoy!





Go back to Crab Soup Recipes and find some more great recipes.

Check out some of our Crab Salad Recipes that will go well with these crab soups!

Check out Crab-O-Licious.com Homepage and find more useful information about crab! "Catch 'em! Clean 'em! Cook 'em! Eat 'em!"

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