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Bowl of chilled cream of avocado soup with dungeness crab
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Chilled Cream of Avocado Soup with 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.
Prep Time30 mins
Cook Time10 mins
Cooling Time1 hr
Total Time1 hr 40 mins
Course: Appetizer
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 4
Calories: 399kcal


  • 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


  • 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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


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