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Creamy Avocado Crabmeat Soup

Imagine two meals for two people in one pot. This soup is equally delightful hot or cold which means I can cook it for dinner one day and have it again for lunch the next day without any additional cooking or cleanup. A perfect RV recipe that fits our style of travel.


 4 avocados, removed from skins
 1 (8 ounces) can of crabmeat
 1 onion, chopped very finely
 4 Tablespoons butter
 1 Tablespoon all purpose flour
 1/2 teaspoons garlic powder
 4 cups chicken stock
 2 cups cream
 Salt and pepper to taste


In a mixing bowl using a fork mash the avocados until creamy, add crabmeat and continue mashing until well combined and no large chunks of crab remain. In a pan over medium high heat sauté onion in butter until the onion turns translucent. Add flour and stir until all remaining butter is absorbed then add the garlic powder and chicken stock. Whip or stir constantly until smooth. Add avocado-crab mixture to the pan stirring constantly for a few minutes to completely combine. Add cream and season to taste. Serve either hot or very cold. This works equally well with heavy or light cream. I serve half hot right from the stove and put the other half into the fridge and serve it cold for another meal.

Serves: 4
Avocados Crab Chicken_Broth Cream Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.