Prep
45 Minutes
Total
75 Minutes
Yield
2 Servings
Ingredients
Avocado Soup
1 Ea
Avocados, ripe, chopped
1 Cup
Vegetable Broth
1 Tbsp
Fresh Lime Juice
2 Tbsp
Cilantro Leaves
1/8 Tsp
Ground Cumin
1/8 Tsp
Salt
Pinch
Cayenne Pepper
Crab & Mango Salsa
1/8 Ea
Ripe Mango, peeled and finely chopped
1/8 Ea
Red Bell Pepper, chopped
1/8 Ea
Shallot, minced
1 Tsp
Cilantro, chopped
1/4 Tsp
Champagne Vinegar
3/4 Tbsp
Olive Oil
To Taste
Cayenne Pepper
To Taste
Salt
3/4 Tbsp
Lime, juiced
6 Oz
Heron Point Claw Crab Meat
2 Tbsp
Crème fraiche
Chili Oil
2 Ea
Star Anise
1 Ea
Cinnamon Stick
1 Ea
Bay Leaves
1 Tbsp
Szechuan Peppercorns
1/2 Cup
Vegetable Oil
1 Tbsp
Red Pepper Flakes
1 Tsp
Salt
Instructions
Avocado Soup
- In a food processor, blend the avocados, vegetable broth, lime juice and cilantro until smooth
- Strain through a fine sieve and season with cumin, salt, and cayenne
- Chill in refrigerator at least 1 hour
Crab & Mango Salsa
- Just before serving, combine all ingredients and mix
- Using a 2-inch ring mold, fill 3/4 of it with the crab salsa, pressing down gently
- Place a Tablespoon of the crème fraiche on top and even out with a spatula
- Garnish with cubes of pepper and mango, crab meat and cilantro leaves
Chili Oil
- In a small saucepan on very low heat toast the star anise, cinnamon stick, bay leaves and peppercorns for 3-5 minutes or until fragrant. Add oil and cook for 10 minutes, being careful not to burn
- Strain oil over red pepper flakes, let cool and season with salt
Chilled Avocado Soup with Crab & Mango Salsa – 6 oz
Ingredients
Avocado Soup
1 Ea
Avocados, ripe, chopped
1 Cup
Vegetable Broth
1 Tbsp
Fresh Lime Juice
2 Tbsp
Cilantro Leaves
1/8 Tsp
Ground Cumin
1/8 Tsp
Salt
Pinch
Cayenne Pepper
Crab & Mango Salsa
1/8 Ea
Ripe Mango, peeled and finely chopped
1/8 Ea
Red Bell Pepper, chopped
1/8 Ea
Shallot, minced
1 Tsp
Cilantro, chopped
1/4 Tsp
Champagne Vinegar
3/4 Tbsp
Olive Oil
To Taste
Cayenne Pepper
To Taste
Salt
3/4 Tbsp
Lime, juiced
6 Oz
Heron Point Claw Crab Meat
2 Tbsp
Crème fraiche
Chili Oil
2 Ea
Star Anise
1 Ea
Cinnamon Stick
1 Ea
Bay Leaves
1 Tbsp
Szechuan Peppercorns
1/2 Cup
Vegetable Oil
1 Tbsp
Red Pepper Flakes
1 Tsp
Salt
Instructions
Avocado Soup
- In a food processor, blend the avocados, vegetable broth, lime juice and cilantro until smooth
- Strain through a fine sieve and season with cumin, salt, and cayenne
- Chill in refrigerator at least 1 hour
Crab & Mango Salsa
- Just before serving, combine all ingredients and mix
- Using a 2-inch ring mold, fill 3/4 of it with the crab salsa, pressing down gently
- Place a Tablespoon of the crème fraiche on top and even out with a spatula
- Garnish with cubes of pepper and mango, crab meat and cilantro leaves
Chili Oil
- In a small saucepan on very low heat toast the star anise, cinnamon stick, bay leaves and peppercorns for 3-5 minutes or until fragrant. Add oil and cook for 10 minutes, being careful not to burn
- Strain oil over red pepper flakes, let cool and season with salt
