2.0 – 1 reviews • Crab Recipes
| Level: |
Intermediate |
| Total: |
1 hr 35 min |
| Prep: |
35 min |
| Cook: |
1 hr |
| Yield: |
4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot, sliced
- 4 cups peeled and diced butternut squash (about 1 1/4 pounds)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth or stock
- 1/2 cup heavy cream
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 cup grape seed oil
- 2 teaspoons harissa (See Cook’s Note)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated fresh ginger
- 8 ounces fresh lump crab meat, picked through to remove any shells
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon finely chopped fresh mint
Instructions
- Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes.
- Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary.
- Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth.
- Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine.
- Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
421 |
| Total Fat |
35 g |
| Saturated Fat |
10 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
12 g |
| Cholesterol |
74 mg |
| Sodium |
866 mg |