Servings | 4 |
---|---|
Preparation Time | 25 Minutes |
Cook Time | 0 Minutes |
Total Time | 25 Minutes |
Difficulty | Easy |
Main Ingredient | Avocado; Crab |
Category | Fruit; Seafood |
Meal | Lunch; Dinner; Snack |
Type | Appetizer; Main Dish; Side Dish |
Subtype | Soup; Salad |
Cuisine | American |
Diet |
3/4 cup fat-free buttermilk
1/2 cup chopped fresh tomatillos
1/2 cup fat-free, low-sodium chicken broth
3/8 teaspoon salt
2 avocados, peeled and pitted
1 serrano pepper, seeded
1 small garlic clove
2 tablespoons minced red bell pepper
1 tablespoon chopped fresh chives
1 teaspoon fresh lemon juice
1/2 teaspoon grated orange zest
8 ounces lump crab meat, drained and shell pieces removed
Add the buttermilk, tomatillos, chicken broth, salt, avocados, serrano pepper, and garlic to blender or food processor. Process until the mixture is smooth.
In a small bowl mix the bell pepper, chives, lemon juice, orange rind, and crabmeat.
Spoon 3/4 cup of soup into 4 bowls, top each with 1/3 cup of crabmeat mixture, and serve.
Calories: 252 cal
Total fat: 16g
Saturated fat: 3g
Monounsaturated fat: 10g
Polyunsaturated fat: 2g
Cholesterol: 44mg
Sodium: 540mg
Carbohydrate: 12g
Fiber: 6g
Protein: 17g