Chilapachole (Spicy Tomato Crab Soup)
Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico. The sweet crabmeat in a piquant tomato broth makes an elegant dinner party starter, or can be served with a few simple quesadillas for an easy dinner at home. Each coastal chef has a distinct interpretation of this dish, but the secret ingredient they all agree on is pan-roasted vegetables. Some time in a hot skillet makes all the difference- adding a deeper vegetable flavor to your chilapachole.
INGRIDIENT
DIRECTION
Step: 1
Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
Step: 2
Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
Step: 3
Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
Step: 4
Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
NUTRITION FACT
Per Serving: 122 calories; protein 9.5g; carbohydrates 11.7g; fat 5.3g; cholesterol 28.8mg; sodium 421.5mg.
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