You could substitute large shrimp. A good pinch of saffron produces a fragrant, golden broth perfect for a celebration. Adjust the amount of red pepper flakes according to your taste. This soup can be made ahead, just reheat and add the parsley, lime juice and adjust the seasoning at the last minute.
In a medium saucepan, combine clam juice, water, shallots, carrot, fennel, celery, and saffron; bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Remove from the heat; add the chervil or parsley, lime juice, and salt to taste.
To serve: Ladle the soup into four, warm, shallow, soup bowls and pile the crabmeat into the center; garnish with avocado slices, lime wedges and sprigs of chervil. Serve immediately.
Recipe courtesy of Tina Salter.