Avocado soup with crab
September 9, 2009
Cooked shrimp or lobster are fine substitutes for the crab called for in this recipe. Author Mark Bittman also suggests crushed tortilla chips, diced tomato or crumbled queso fresco.
MAKES 4 TO 6 SERVINGS
Puree a couple of ripe avocados with 2 cups of whole milk and a pinch of salt. Season a mound of fresh lump crabmeat with minced fresh red chilies, chopped cilantro and a squeeze of lime or orange juice. Serve the soup with a scoop of the crab.
From Mark Bittman's Kitchen Express by Mark Bittman
