Simple orange-infused crabmeat floats atop a rich, creamy soup. You'll need a blender to make the soup; if it seems a little too thick, add 1 to 2 tablespoons more buttermilk.
One online reviewer raved: "Silky, luscious, and decadent! I made it for guests and we ate every drop. I used one seeded serrano pepper, and wouldn't have minded a little more spice. We had it for an appetizer before some grilled shrimp salad-rave reviews!"