Chilled Avocado and Celery Soup with King Crab and Red Basil Salad

Soups | Latin American cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Chilled avocado and celery soup with king crab and red basil salad

Ingredients

King crab back claws - 8 pieces
Crab Meat - 1 cup
Olive Oil - 4 tablespoons
Meyer Lemon Juice - 4 tablespoons
Merken - a pinch
Salt - to taste
Ground Black Pepper - to taste
Avocado - 3 pieces
Chicken Broth - 3 cups
Celery salt - 10.6 oz
Basil - 0.3 oz
Citrus Zest Mix - ½ tablespoon

Step by Step guide

Step 1

In a bowl, mix olive oil, lemon juice, grated lemon zest, merken, salt, and pepper. Add the crab claws and let marinate in the refrigerator for two hours.

Step 2

Blend the avocado cubes with olive oil, lemon juice, and celery cubes in a blender. Pour in 3 cups of vegetable broth and continue blending until a creamy, liquid mixture is achieved. Add more vegetable broth if needed. Season to taste. Refrigerate, adding avocado pits to the soup to maintain its green color and prevent oxidation.

Step 3

Place the crab meat in a bowl and season with basil-infused olive oil, lemon juice, grated lemon zest, salt, and pepper. Keep in the refrigerator until serving. In another bowl, mix the celery with finely shredded basil, season with salt and pepper, and add a little basil-infused olive oil.

Step 4

Pour the soup into bowls. In the center of each bowl, place a tablespoon of crab meat and top with two crossed crab claws. Then add a bit of the celery and basil salad on top of the crab meat. Serve immediately.