Light and Luscious Crab Soup

California Walnut Board
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 20 mins

You could substitute large shrimp. A good pinch of saffron produces a fragrant, golden broth perfect for a celebration. Adjust the amount of red pepper flakes according to your taste. This soup can be made ahead, just reheat and add the parsley, lime juice and adjust the seasoning at the last minute.


4-- (8-ounce) bottles clam juice
2cups cold water
1cup minced shallots or onion
1cup diced carrot
1cup diced fennel
1/2cup diced celery
1pinch saffron
1pinch red pepper flakes
1/4cup coarsely chopped fresh chervil or flat-leaf parsley
1/4cup freshly squeezed lime juice
3/4teaspoon Kosher salt
8ounces crab meat, picked over to discard any shell or cartilage
-- Avocado slices, for garnish (optional)
-- Lime wedges, for garnish (optional)
-- Chervil sprigs, for garnish (optional)


  1. In a medium saucepan, combine clam juice, water, shallots, carrot, fennel, celery, and saffron; bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Remove from the heat; add the chervil or parsley, lime juice, and salt to taste.
  2. To serve: Ladle the soup into four, warm, shallow, soup bowls and pile the crabmeat into the center; garnish with avocado slices, lime wedges and sprigs of chervil. Serve immediately.

Recipe courtesy of Tina Salter.

Nutritional Info *per serving

  • Calories 60
  • Glycemic Load .68
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 860mg
  • Potassium 630mg
  • Carbohydrate 10g
  • Fiber 1g
  • Sugars 2g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 8%