Best 2 Tortilla Crab Soup With Tomatillo Crème Fraîche Recipes

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Indulge in the tantalizing fusion of flavors with Tortilla Crab Soup and Tomatillo Crème Fraîche, a delightful recipe duo that promises a culinary adventure. The Tortilla Crab Soup, a comforting and flavorful dish, features succulent crab meat enveloped in a rich, aromatic broth infused with the essence of toasted tortillas. Accompanying this savory soup is the Tomatillo Crème Fraîche, a vibrant and tangy condiment crafted from roasted tomatillos, adding a refreshing and zesty touch to each spoonful. Embark on this culinary journey and discover the perfect harmony of flavors in this delectable pairing.

Here are our top 2 tried and tested recipes!

SEARED SALMON WITH TOMATILLO COULIS RECIPE - (4.3/5)



Seared Salmon with Tomatillo Coulis Recipe - (4.3/5) image

Provided by SushiChick

Number Of Ingredients 19

ingredients
For tomatillo coulis
1 small red onion
1/4 pound fresh tomatillos*
1 fresh green Anaheim chile*
1 fresh poblano chile*
3 unpeeled garlic cloves
2 tablespoons olive oil
1 scant cup cilantro sprigs
1 scant cup packed fresh spinach leaves
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice
1/4 about 1/4 cup water
four 5-ounce pieces salmon fillet with skin
12 fresh basil leaves
1 teaspoon Sichuan peppercorns**
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
1 tablespoon olive oil

Steps:

  • Make coulis: Preheat oven to 400°F. Quarter onion. In a shallow baking pan toss onion, tomatillos (in husks), chiles, and garlic cloves with 2 tablespoons olive oil until coated. Roast vegetables in middle of oven until tender, about 25 minutes. Wearing rubber gloves, peel chiles. Cut off tops of chiles and remove seeds and ribs. Discard husks from tomatillos and peel garlic. In a blender purée roasted vegetables and all remaining coulis ingredients except water, adding just enough water, 1 tablespoon at a time, if necessary to facilitate blending. Season coulis with salt. With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf. With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns. Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt. In a large nonstick skillet heat olive oil over high heat until hot but not smoking and sear salmon fillets, turning occasionally, until browned on all sides and just cooked through, about 7 minutes total. Serve salmon with coulis.

TORTILLA-CRAB SOUP WITH TOMATILLO CRèME FRAîCHE RECIPE



Tortilla-Crab Soup with Tomatillo Crème Fraîche Recipe image

Provided by MooK

Number Of Ingredients 20

1/2 pound tomatillos-husked, rinsed and quartered
1 cup cilantro leaves
1/4 cup plus 2 tablespoons crème fraîche or sour cream
2 tablespoons fresh lime juice
Salt and freshly ground pepper
Vegetable oil, for frying
Eight 6-inch yellow or white corn tortillas, cut into 1/2-inch strips
4 tablespoons unsalted butter
6 ounces thick-cut bacon
1 medium sweet onion, cut into 1/2-inch pieces (about 2 cups)
3 large garlic cloves, thinly sliced
1 large jalapeño, seeded and finely chopped (1/4 cup)
4 large scallions, white parts finely chopped, light green parts thinly sliced and reserved separately
1/4 cup all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
8 cups fish stock or 4 cups bottled clam juice mixed with 4 cups water
1 1/2 cups frozen baby peas, thawed
1 pound jumbo lump crabmeat, picked over
Lime wedges and green hot sauce, for serving

Steps:

  • In a blender or food processor, combine the tomatillos with 1/2 cup of the cilantro, the crème fraîche and lime juice and puree. Transfer to a small bowl and season with salt and pepper. In a medium skillet, heat 1/2 inch of vegetable oil until shimmering. Add the tortilla strips in several batches and fry over moderately high heat, stirring occasionally, until lightly golden, about 2 minutes per batch. Using a slotted spoon, transfer the tortilla strips to a plate lined with paper towels. Sprinkle with salt. Melt the butter in a stockpot. When the foam subsides, add the bacon and cook over moderate heat until crisp, about 8 minutes. Using tongs, transfer the bacon to a plate lined with paper towels and reserve for another use. Add the onion, garlic, jalapeño and scallion whites to the pot and cook over moderate heat until softened but not browned, 7 to 8 minutes. Whisk in the flour, cumin and coriander and cook for 1 minute, whisking constantly. Whisk in the fish stock and bring to a boil. Reduce the heat to moderately low and simmer the soup for 15 minutes, stirring occasionally. Add the peas, scallion greens and the remaining 1/2 cup of cilantro and bring the soup to a simmer over moderate heat. To serve, mound the crabmeat in the center of 12 deep soup bowls and ladle the soup over the crab. Garnish with the tomatillo crème fraîche and tortilla strips. Pass the lime wedges and hot sauce alongside. MAKE AHEAD The tomatillo crème fraîche can be refrigerated overnight. The tortilla strips can be stored in an airtight container overnight. The soup can be prepared through Step 4; refrigerate overnight, but add the peas, cilantro and scallion greens just before reheating.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup.
  • Don't be afraid to experiment with different flavors: This recipe is a great starting point, but you can easily add or substitute ingredients to create your own unique soup.
  • Be patient: This soup takes a little time to make, but it's worth the wait. The longer you simmer it, the more flavorful it will be.
  • Serve it hot: This soup is best enjoyed hot, so make sure to serve it immediately after it's done cooking.

Conclusion:

This tortilla crab soup with tomatillo crème fraîche is a delicious and easy-to-make dish that's perfect for a weeknight meal or a special occasion. It's packed with flavor and nutrients, and it's sure to be a hit with everyone who tries it.

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