My Chilled Cream of Avocado Soup with Dungeness Crab is an easy yet totally satisfying meal!

Chilled cream of avocado soup in a bowl topped with seasoned Dungeness crab.

Want a refreshing and creamy soup that’s totally satiating? Well, go grab your blender and this meal will be in your belly in about 15 minutes. I like the consistency of this soup to be thick – almost puree consistency  – so I use Aroy-D coconut cream. For a thinner soup, use coconut milk or dilute with extra water.

If you want to get all Martha Stewart on your friends, serve this soup as an amuse bouche in Chinese porcelain soup spoons at your next party. You’ll look like a culinary rock star and no one will be the wiser.

Time to make Chilled Cream of Avocado Soup with Dungeness Crab!

Serves 4

Ingredients:

  • 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

Method:

Break out your cooked Dungeness crab, and…

A whole cooked Dungeness crab on a plate.

…get all the meat out.

Someone cracking the leg of a crab to get 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.

A pile of chilled crab meat in a bowl.

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.

The ingredients for the chilled avocado cream soup in a blender.

Purée until you get a thick avocado slurpee.

The avocado cream soup being blended in a blender.

Transfer to a bowl, add the water and the remaining coconut cream, and stir until smooth.

A bowl of avocado cream soup.

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.

A bowl of avocado cream soup with salt and black pepper on top.

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.

A bowl of chilled avocado cream soup with Dungeness crab.

Yum!

A spoonful of =chilled avocado cream soup with Dungeness crab.

You can keep the soup in the fridge for up to 3 days or freeze it up to 4 months.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


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Chilled Cream of Avocado Soup with Dungeness Crab

5 from 2 votes
Prep Time30 minutes
Cook Time10 minutes
Cooling Time1 hour
Total Time1 hour 40 minutes
Servings 4
Want a refreshing and creamy soup that’s totally satiating? Well, go grab your blender and this meal will be in your belly in about 15 minutes.

Ingredients 
 

  • 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
  • 1.75 cup coconut cream or coconut milk, divided I like to use Aroy-D coconut cream
  • Diamond Crystal kosher salt 
  • 1/4 teaspoon ancho chili powder
  • 1/4 cup water
  • Juice from 1 lime
  • Freshly ground black pepper
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Instructions 

  • Break out your cooked or canned Dungeness crab, and get all the meat out.
  • 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 texture.
  • 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.
  • Take the crab meat out of the fridge, and season it with some of the remaining lime juice, salt, and pepper.
  • 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 and ladle the creamy, cool soup into chilled bowls and top with a generous dollop of crab.

Nutrition

Calories: 399kcal | Carbohydrates: 11g | Protein: 8g | Fat: 36g | Fiber: 9g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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2 Comments

  1. Made this according to recipe. I find it much too sweet for an appetizer or first course. Perhaps there is such a thing as unsweetened coconut cream, but I used Goya brand and it has a lot of added sugar.
    I’ll try to use the base soup, without the crab, as the custard for an avocado pie.

    1. Oh no! You should definitely not use sweetened cream of coconut! You need to use unsweetened coconut milk or unsweetened coconut cream.