Rating: 4 stars
34 Ratings
  • 1 star values: 4
  • 2 star values: 3
  • 3 star values: 0
  • 4 star values: 7
  • 5 star values: 20

Simple orange-infused crabmeat floats atop a rich, creamy soup. If the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.

Ann Taylor Pittman
Recipe by Cooking Light August 2010

Gallery

John Autry; Styling: Lindsey Ellis Beatty

Recipe Summary

total:
18 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 7 ingredients in a blender; process until smooth.

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  • Combine bell pepper and remaining ingredients; toss gently to combine. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.

Nutrition Facts

252 calories; fat 16.3g; saturated fat 2.6g; mono fat 9.8g; poly fat 2.3g; protein 16.9g; carbohydrates 12.4g; fiber 5.7g; cholesterol 44mg; iron 1.5mg; sodium 540mg; calcium 107mg.
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