Chilapachole Spicy Tomato Crab Soup Recipes

CHILLED TOMATO SOUP AND CRABCAKES

Steps:

• Roughly chop the tomatoes and pass through a food mill into a 4-quart stainless steel mixing bowl. Stir in the balsamic vinegar and the garlic, and then whisk in the olive oil. Season with salt and pepper to taste, and set aside.
• Add the crab, mayonnaise, chives and lemon juice to a large mixing bowl and mixing gently, combine well. Season with salt and pepper to taste, and blend in 1 tablespoon olive oil until just combined. Form the crab mixture into 4 round patties, approximately 1 1/2 inches high by 1 1/4 inches wide. Cover and refrigerate for 1 hour. Add 1 tablespoon of olive oil to a 10 inch non-stick saute pan, and place over medium-high heat. Meanwhile, coat the top and bottom of each crabcake with bread crumbs, transfer to the hot pan, and saute until golden brown. Turn and repeat until crabcake is browned on both sides (note: crabcakes are very delicate, so please be gentle when handling them). To serve, stack the basil leaves and slice thinly. Halve the avocado, remove the pit, and using a spoon, invert the half and insert the spoon between the flesh and the skin gently. Jimmy the spoon gently, working deeper and deeper until the flesh is free from the skin. Dice avocado into medium cubes. Ladle the soup into 4 chilled serving bowls and add one quarter of the avocado to each. Place 1 crabcake in the center of the bowl and sprinkle with chiffonade of basil. Garnish each crabcake with a basil top, and serve.

COLD TOMATO SOUP WITH FRESH CRAB GAZPACHO RELISH

Steps:

• Puree above ingredients until smooth. Season with salt and pepper to taste. Divide among bowls and garnish with a dollop of crab relish.
• Combine all ingredients in a bowl and season with salt and pepper to taste.

CRAB & TOMATO SOUP

Steps:

• Saute onion and bell pepper till soft.
• Add crab meat, milks and soup.
• I add salt, pepper, garlic salt, crab boil, seafood seasoning- whatever floats your boat.
• Sometimes I add corn- frozen.
• I add or lessen the milks as to how much I am making- sometimes I add some stewed tomatoes.
• Can be made thicker and served over rice- also good with shrimp.
• Do not boil- the milks will separate and it will be ruined! SIMMER ONLY!
• Good on a cold day!

CHILAPACHOLE (SPICY TOMATO CRAB SOUP)

Steps:

• Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
• Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
• Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
• Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.

CHILAPACHOLE (SPICY TOMATO CRAB SOUP)

Steps:

• Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
• Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
• Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
• Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.

TOMATO CRAB SOUP

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in butter for 3 minutes. Stir in tomatoes; cook 2-3 minutes longer or until onion is tender. , Whisk in the flour, pepper and salt until blended. Gradually stir in the broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab and basil. Gradually stir in milk; heat through.

TOMATO AND CRAB SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
• Working in batches, purée soup in a blender until smooth, about 1 minute per batch. Stir in 1 tablespoon lime juice. Season to taste with salt and more lime juice, if desired. Chill, if desired. Or ladle hot soup into wide shallow bowls. Garnish with crabmeat, pea tendrils, and snow peas.

QUICK AND EASY SPICY CRAB SOUP

Steps:

• Combine tomatoes, water, broth, celery, onion, seafood seasoning, and lemon pepper in 6 quart soup pot. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes.
• Add corn and peas; simmer 10 minutes more.
• Add crabmeat and simmer until hot. Serve.