Ingredients
- Alaska Snow Crab:
- 2 lbs. 2 lbs. Alaska Snow Crab
- 2 Tbsp. 2 Tbsp. canola or olive oil
- 8 oz. 8 oz. onion, chopped
- 1 1 whole jalapeo, minced
- 2 cloves 2 cloves garlic, minced
- 10 oz. 10 oz. red bell pepper, finely chopped
- 8 oz. 8 oz. tomato, chopped
- 12 oz. 12 oz. corn, cooked
- 8 cups 8 cups water or low salt chicken broth
- 7 oz. 7 oz. green chiles, diced
- 2 Tbsp. 2 Tbsp. chile powder, dried
- 1 Tbsp. 1 Tbsp. oregano
- 1 Tbsp. 1 Tbsp. salt
- Corn Tortillas:
- 2 2 corn tortillas, cut in 1/4 inch strips
- Canola or olive oil spray, as needed
- 1 tsp. 1 tsp. oregano
- Assembly:
- 1/2 cup 1/2 cup lime juice, fresh
- 1 1 avocado, cut into 3/4 inch cubes
Servings:
Units:
Instructions
- Soup: Heat oil in 6-quart saucepan. Add onions, jalapeo, garlic, bell pepper, tomato and corn. Saut until softened, about 5-8 minutes. Add
- water, diced chiles, chile powder, oregano and salt. Simmer about 30 minutes.
- Corn Tortillas: Place corn tortilla strips on baking sheet. Spray lightly with oil spray; sprinkle with oregano. Bake for 12-15 minutes at
- 350?F until crisp.
- Assembly: Stir fresh lime juice into soup. Place crab pieces in hot soup. Simmer 1-2 minutes. Place in serving bowls. Garnish with avocado
- cubes and tortilla strips.
- NOTE: Adjust spiciness with addition of more chile powder or a spicier chile powder, Ancho chile powder for example.
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