Photo: John Autry; Styling: Lindsey Ellis Beatty
Total Time
18 Mins
Yield
4 servings

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.

How to Make It

Step 1

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

Step 2

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.

Ratings & Reviews

Hael802's Review

ChicagoSandy
June 27, 2013
This was so good, especially on a hot humid day when I really didn't want to turn the stove on. I used a couple of tilapia filets instead of the crab meat because my husband has a shellfish allergy. I also used lime juice instead of lemon, because I had fresh limes on hand. Next time I'd like to add some cilantro. This was really rich, creamy, and yummy.

Lori3665's Review

PatRat
March 08, 2012
I don't normally like cold soups, but this is now my favorite all time soup. I have made it 6 times in the last month. We were scrapping the blender the first time I made it so I now always make 2 batches at once. I did tweek it a bit though with the following changes: rather then measuring a 1/2 cup tomatillos I use 4 tomatillos, instead of the serrano pepper I use 1 jalapeno (insides removed), 2 garlic cloves instead of 1, added a handful of cilantro, added juice from 1/2 lemon. For the crab mixture: 1/2 chopped red pepper instead of 2 tbsps, replaced the chives with cilantro. Used the rind of a whole orange and squeezed the juice from the orange into the mixture. Added a little salt and pepper. It comes out perfect every time !!! Even my nephew loves it and he is a meat and potatoes kind of guy. One time I forgot the crab so I replaced it with tuna - was good that way too. The soup part could easily be used as a dip also, especially for raw veggies.

jstowe's Review

myrtlerose2
August 30, 2011
Loved this recipe. Added a bit more salt and citrus then then asked for and also added a dash of pepper to crab. Not at all bland as stated in other reviews. Loved this and will be making again in the future!

jayessgee's Review

FoodNYC
August 16, 2011
I make this with chopped shrimp instead of crab due to personal preference. It is an elegant and unusual soup that is always a huge hit at our cocktail and dinner parties. Our guests just love it and so do we

karenfar's Review

JessieGeorges
May 31, 2011
Excellent soup! It needed more buttermilk as it was too thick after processing. I followed the recipe to a 'T' and wouldn't change a thing.

Criggs's Review

Ashlyan
May 10, 2011
This is one of the best soups I have ever tasted. I wasn't sure if I would like cold soup but I was pleasantly surprised. My 15 month old loves it too!

CynderCyn's Review

Salem28
March 20, 2014
N/A

Skoenlaper's Review

CynderCyn
February 17, 2013
Wondering if anyone has frozen the extra? I am not sure it would survive in the fridge and since I am only one person I need a way to keep the remainder.

Belladonna714's Review

Criggs
August 28, 2012
I really liked this recipe. However, it is extremely rich! . I made my own buttermilk & used king crab meat that I had on hand. I would make it again, but as another reviewer stated I would serve the base as a dip.

emloumar's Review

BrendaMT
March 07, 2012
I really liked this. Instead of tomatillos, I used a tomatillo salsa that was marked as medium spicy and omitted the peppers. I think this added a nice spice and flavor to the recipe. Other than that I kept everything the same and thought it turned out well. It was also very rich so smaller portions for more people might work if served with something else.