Alaska Snow Crab Tortilla Soup

Category

Alaska Snow Crab Tortilla Soup

Alaska Snow Crab Tortilla Soup
Yields1 Serving
Alaska Snow Crab
 2 lbs. Alaska Snow Crab
 2 Tbsp. canola or olive oil
 8 oz. onion, chopped
 1 whole jalapeño, minced
 2 cloves garlic, minced
 10 oz. red bell pepper, finely chopped
 8 oz. tomato, chopped
 12 oz. corn, cooked
 8 cups water or low salt chicken broth
 7 oz. green chiles, diced
 2 Tbsp. chile powder, dried
 1 Tbsp. oregano
 1 Tbsp. salt
Corn Tortillas
 2 corn tortillas, cut in ¼ inch strips
 Canola or olive oil spray, as needed
 1 tsp. oregano
Assembly
 ½ cup lime juice, fresh
 1 avocado, cut into ¾ inch cubes
Soup
1

Heat oil in 6-quart saucepan.

2

Add onions, jalapeño, garlic, bell pepper, tomato and corn. Sauté until softened, about 5-8 minutes. Add water, diced chiles, chile powder, oregano and salt.

3

Simmer about 30 minutes.

Corn Tortillas
4

Place corn tortilla strips on baking sheet.

5

Spray lightly with oil spray; sprinkle with oregano.

6

Bake for 12-15 minutes at 350°F until crisp

Assembly
7

Stir fresh lime juice into soup.

8

Place crab pieces in hot soup.

9

Simmer 1-2 minutes.

Serve
10

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.

Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Alaska Seafood Marketing Institute

Ingredients

Alaska Snow Crab
 2 lbs. Alaska Snow Crab
 2 Tbsp. canola or olive oil
 8 oz. onion, chopped
 1 whole jalapeño, minced
 2 cloves garlic, minced
 10 oz. red bell pepper, finely chopped
 8 oz. tomato, chopped
 12 oz. corn, cooked
 8 cups water or low salt chicken broth
 7 oz. green chiles, diced
 2 Tbsp. chile powder, dried
 1 Tbsp. oregano
 1 Tbsp. salt
Corn Tortillas
 2 corn tortillas, cut in ¼ inch strips
 Canola or olive oil spray, as needed
 1 tsp. oregano
Assembly
 ½ cup lime juice, fresh
 1 avocado, cut into ¾ inch cubes

Directions

Soup
1

Heat oil in 6-quart saucepan.

2

Add onions, jalapeño, garlic, bell pepper, tomato and corn. Sauté until softened, about 5-8 minutes. Add water, diced chiles, chile powder, oregano and salt.

3

Simmer about 30 minutes.

Corn Tortillas
4

Place corn tortilla strips on baking sheet.

5

Spray lightly with oil spray; sprinkle with oregano.

6

Bake for 12-15 minutes at 350°F until crisp

Assembly
7

Stir fresh lime juice into soup.

8

Place crab pieces in hot soup.

9

Simmer 1-2 minutes.

Serve
10

Place in serving bowls. Garnish with avocado cubes and tortilla strips.

Alaska Snow Crab Tortilla Soup

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