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In the Kitchen with Vital Choice

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Crab Salad & Thai Coconut Soup


Inspired by Good Fish by Becky Selengut

NOTE: Becky's recipe for Thai coconut soup is delicious, or use one 22 oz pouch of Vital Choice Thai Coconut Soup ... just thaw it in the fridge overnight.
In that case, all you need is these seven ingredients for the Crab Salad, the instructions for which are shown below under “Becky's Full Recipe”: 

Crab salad ingredients
1 teaspoon jalapeño, seeded, minced
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh cilantro leaves
Juice of 1/2 medium lime (about 3/4 tablespoon)
2 cans Vital Choice Dungeness Crab
1/4 cup minced red onion
1 tablespoon organic extra virgin olive oil

Becky's Full Recipe

Soup and crab salad ingredients
1 tablespoon peanut or vegetable oil
1 cup small-diced onion
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 English cucumbers (1 1/2 of the cucumbers peeled, seeded, and sliced 1/2 inch thick - the rest seeded and cut into small dice for salad)
1 jalapeño, seeded, minced (reserve 1 teaspoon for the salad)
11/2 cups water or stock
1 (14-ounce) can coconut milk
1 cup packed fresh basil leaves, plus 2 tablespoons chopped
1/4 cup packed fresh cilantro leaves and stems, plus 2 tablespoons chopped leaves
Juice of 1 medium lime (about 1 1/2 tablespoons)
1 tablespoon fish sauce
2 cans Vital Choice Dungeness Crab
1/4 cup minced red onion
salt and pepper to taste
1 tablespoon organic extra virgin olive oil

Heat the peanut oil in a stockpot over medium-high heat. Add the onion, salt, and pepper, and sauté for 3 to 4 minutes, or until the onion has softened. Add the cucumber slices and jalapeño and sauté for 2 to 3 minutes more, then add the water, coconut milk, 1 cup basil, and 1/4 cup cilantro. Bring to a simmer and cook for 2 minutes. Add half of the lime juice and the fish sauce.

Transfer the soup to a blender and blend to a smooth, bright green puree. Let the blender run for about 2 minutes. Strain the soup through a fine mesh strainer, pressing on the solids to extract all of the liquid. Discard the solids. Taste and adjust the seasonings if necessary. The soup should have enough saltiness from the fish sauce, acidity from the lime, and a bit of a kick from the jalapeño. Chill the soup in the refrigerator for at least 1 hour. Adjust to your taste.

Crab salad instructions
In a medium-sized bowl, mix the reserved herbs and jalapeño with the crabmeat, olive oil, reserved lime juice and red onion. Taste and adjust the seasonings, adding a pinch of salt if needed.

Serve the salad in the middle of wide bowls. Ladle the cold soup around the salad and drizzle some olive oil around the soup.


About Becky Selengut

Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.

She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).

Learn more at cornucopiacuisine.com.

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