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.

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Recipe Summary

prep:
25 mins
additional:
15 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

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Nutrition Facts

122 calories; protein 9.5g; carbohydrates 11.7g; fat 5.3g; cholesterol 28.8mg; sodium 421.5mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/28/2015
I really like this soup. At first it seemed a bit too watery and thought I needed some heavy cream or some sort of thickener. it thickened up a bit as soon as I transferred it back to the pan. I goofed again and chopped up the chilies in the beginning so I had to just roll with it. The soup was spicy but my friends and I enjoyed the spice level. The lime really shined and definitely needed to top this soup off. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/05/2015
This soup is not for the faint of heart! It is spicy and I did not even use the full 4 Serrano peppers; I used 2 and I got plenty of heat from them even though I stripped the seeds and the membrane. There is a reason why it calls for the lime use it! Read More
(1)
Rating: 5 stars
08/27/2015
I made this recipe and I really loved it is very easy to prepare the flavor of the crab is amazing the combination of vegetable broth tomatoes serrano and bell peppers is just perfect for me it wasn't spicy since we eat a lot of peppers in our daily basis I followed the recipe exactly as it is and the soup came wonderfully delicious this one is a keeper. Read More
(1)
Rating: 4 stars
08/28/2015
I really like this soup. At first it seemed a bit too watery and thought I needed some heavy cream or some sort of thickener. it thickened up a bit as soon as I transferred it back to the pan. I goofed again and chopped up the chilies in the beginning so I had to just roll with it. The soup was spicy but my friends and I enjoyed the spice level. The lime really shined and definitely needed to top this soup off. Read More
(1)
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Rating: 5 stars
03/20/2017
Yum! This is a great warming soup! I used seafood stock in place of chicken broth and added the juice of 1 lime to the stock. I also doubled the vegetables to add extra thickness. Delicious! Read More
Rating: 5 stars
11/16/2017
Delicious and spicy. This recipe is perfect. Thank you for sharing. Read More
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