Chilapachole (Spicy Tomato Crab Soup)

Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico. The sweet crabmeat in a piquant tomato broth makes an elegant dinner party starter, or can be served with a few simple quesadillas for an easy dinner at home. Each coastal chef has a distinct interpretation of this dish, but the secret ingredient they all agree on is pan-roasted vegetables. Some time in a hot skillet makes all the difference- adding a deeper vegetable flavor to your chilapachole.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 122 Calories

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic
• 1 tablespoon chopped fresh parsley
• 1 small onion, peeled and cut into quarters
• 1 tomato, cut into quarters
• 1 small red bell pepper, seeded and cut into quarters
• 4 peppers serrano chili peppers, cut in half lengthwise and seeded
• 1 (8 ounce) container refrigerated lump crabmeat, drained
• 6 fruit (2" dia)s limes

Recipe Instructions

Step 1

Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.

Step 2

Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.

Step 3

Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.

Step 4

Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.