Creamy Cold Avocado Soup with Crab Salad


You’re hot.  You’re sweating.  And you’re starving.  The last thing you want to do is to slave over a hot stove, no matter how good your AC is.  Enter- the beauty that is a cold soup.  One appliance, no heat.  Besides the prep work, only one step… perfection.

While I’m calling out the avocado in the title, she is by no means the star.  I think the beauty of this dish lies in the ensemble cast.  Each player steps up, delivers, and returns to the line.  It’s like a garden celebration in your mouth.  Cucumbers, tomatoes and avocados mingle for earthiness, while the lemon, sour cream and Sriracha add brightness and heat.

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Touchdown Thursdays: Curried Crab Dip

Curry, you fabulous spice, why must I always sleep on my love for you?  Every time I add this fabulous powder to a dish I’m reminded of my love of Indian cuisine, and my need to eat it more often.

If you’re not crazy for curry like me, may I inform you that curry is said to prevent certain diseases like colon cancer and Alzheimer’s.  If that’s not enough… it’s claimed to be one of the most powerful aphrodisiacs, wink, wink.

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Soupy Sundays: Crab Bisque

“Yeah. I met this lawyer, we went out to dinner, I had the lobster bisque, we went back to my place, yada yada yada, I never heard from him again.”

“But you yada yada’d over the best part.”

“No, I mentioned the bisque.”

I never toot my own horn… OK, rarely, do I toot my own horn.  But this bisque is legit.  Like those crab wantons I’m always hoping will kick ass, I order a lobster or crab bisque if it’s on the menu.  Usually, it sucks.

This bisque is all that I hope for… and more.  The spicy Old Bay, the crisp lemon flavor, the crunch of the celery, the yuminess of the crab… it’s got it all!

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Touchdown Thursdays: Crab Rangoons with Spicy Apricot Dipping Sauce

No matter where I dine, I have a hard time staying away from calamari and crab wantons/rangoons, in theory, they should rock.  Inevitably… they usually suck!  I’m a glutton for punishment, but I’m also hopeful that a restaurant somewhere will get these delights right.

In the meantime, I’ll just crush them at home, with killer results!

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