Avocado and Celery Soup, Chilean King Crab and Purple Basil Salad

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Ingredients (4 servings)

8 Chilean king crab legs
1 cup Chilean king crab meat
1 tbsp. organic extra virgin basil infused olive oil
2 tbsp. fresh lemon juice
½ tsp. fresh lemon zest
1 pinch of merkén
Salt and Black pepper to taste, freshly ground

3 medium Haas avocados, peeled and cut into small cubes (save the pits)
3 cups cold vegetable stock, more if needed
1 tbsp. lemon juice
2 tbsp. organic extra virgin basil infused olive oil
1 cup peeled chopped celery
Salt and Black pepper to taste, freshly ground

4 tbsp. purple basil julienne
2 cups celery cut in fine julienne
½ tbsp. organic extra virgin basil infused olive oil
½ tsp. lemon juice
¼ tsp. lemon zest
1 Pinch of salt

Crab legs:
In a large bowl, mix together the olive oil, lemon juice, lemon zest, merkén, salt and pepper. Add the crab legs and marinate in the fridge for a couple of hours. Set aside.

Avocado Soup:
Put the avocado cubes in a blender with olive oil, lemon juice, cold vegetable stock and celery. Processes until you get a smooth creamy mixture. Add more vegetable stock if necessary.
Check seasoning. Drop the avocado pits into the mixture to prevent the soup from turning brown. Keep it in the fridge until you are ready to serve.

Crab Salad:
Season the crab meat with olive oil, lemon juice, lemon zest, salt and pepper. Keep it in the fridge until you are ready to serve.

Place the celery and basil fine julienne in a separate bowl. Season the salad with basil olive oil, salt, pepper and lemon zest. Set aside.

Take the soup out of the fridge and discard the avocado pits. Pour the avocado mixture in individual soup bowls. Add a couple of tablespoons of crab salad in the center of each bowl. Add the celery and basil salad on top. Garnish with crab legs and serve immediately.