Summer Seafood Soup

I’ve been on Orcas Island, WA for a week now and it just happens to be crab season. This means we can go out on the boat, drop crab pots in the sound and harvest Dungeness crabs. Experienced crabbers drop their pots in the morning and go back out in the evening to pick them up. It’s a tricky game-sometimes you are lucky and sometimes not. You must have a license to drop your crab pots and you must log your catch and mail it in at the end of the season. The biggest restrictions are you can not remove any females from the sea or crabs smaller than 7 inches in diameter.

So far, we have been lucky but there have been years where we haven’t caught any crabs in the time we have been here.   We caught about six Dungeness crab so far and I’ve been looking for all sorts of delicious ways to enjoy them.

Some background for this recipe: I’ve had non-stop guests this past week and prepared homemade dinners every evening. From this, I have odds and ends leftovers and I’m refusing to go grocery shopping, opting to cook or recycle what healthy foods we have left in the fridge.  This is because we always end up throwing out or leaving behind good food when we head back home to San Diego.

So after looking around, I found some leftover corn on the cobb,  a small piece of cooked halibut, leftover king Salmon (lots of that) a few small potatoes, some frozen shrimp, coconut milk, curry paste, rice noodles and of course, crab meat.

Below is the recipe for my superb “clean out the fridge seafood soup” that I made with all the leftovers and some pantry items.


Makes 4 servings

  • 2 ounces
    cooked white fish in small chunks (I used Halibut)
  • 2  ounces
    cooked Salmon
  • 6 ounces
    cooked Dungeness crab, meat shucked except for the larger claws
  • 8
    large shrimp peeled and deveined
  • ¼ lb.
    rice noodles cooked per the package instructions
  • 1
  • 1 14 ounce can
    coconut milk
  • 2 tbsp
    fish sauce
  • 1 tbsp
    green or red curry paste
  • 2 tbsp
    lime juice & the zest of the lime
  • 4 cups
    seafood or crab stock (I used the shells from the shrimp and crab and boiled them in water for 1 hour)
  • 1 cup
    potatoes diced into ½ inch cubes
  • 1  cup
    cooked yellow or white corn shucked
  • fresh basil or thai basil for garnish


  1. Strain the homemade stock and discard the shells.
  2. Add the stock to a soup pot and bring to a gentle boil.
  3. Add the potatoes, curry paste, fish sauce, Healthy On You® Spice Spice Baby spice blend and half the corn. Cook for 20 minutes.

  4. Add the lime juice and lime zest and continue to boil for another 10 minutes.
  5. Add the shrimp to the broth and cook for 5 minutes, then add the fish and crab meat until just heated-30 seconds to one minute.
  6. Portion the rice noodles into each bowl. Then add the shrimp and sprinkle the remaining corn about the bowls.
  7. Add the chunky soup to each bowl, top with crab claws and garnish with basil. YUM!
Samantha Binkley