Wild Alaska Seafood
Recipe Courtesy of Wild Alaska Seafood
Alaska snow crab is a delicacy, and this tortilla soup is the perfect canvas to show it off. The sweetness of the crab goes perfectly with the heat of the jalapeno, and the smoke of the chili powder. Tortilla strips give the soup a crunch, while the fresh corn kernels add an extra pop of sugar to balance out the spice.
Heat oil in a large saucepot. Stir in onions, jalapeño, bell pepper, garlic and tomato. Sauté until vegetables are softened, about 5 minutes. Add corn, water, green chiles, chili powder, 1 teaspoon oregano, and salt. Simmer 20 to 25 minutes, until onions are translucent.
While soup in simmering, rinse Alaska Snow Crab clusters under cold running water to remove any ice glaze. Crack legs and claws, remove crabmeat from shells; reserve crab.
Heat oven to 350°F. Place tortilla strips on a small baking sheet. Lightly spray strips with cooking spray; sprinkle on remaining oregano. Bake for 10 to 12 minutes, until crisp.
Stir fresh lime juice and crabmeat into soup; simmer an additional 1 to 2 minutes, until crabmeat is heated through. Divide soup among 4 large bowls. Garnish each bowl with avocado and tortilla strips.