8 oz. Crab Classic, Flake or Chunk Style
4 inch section of Italian bread,
    crusts removed, cubed
1 cup washed, squeezed dry,
    tightly packed parsley leaves
2 garlic cloves, peeled, quartered
2 medium (6 oz.) cucumbers, skinned,
    peeled, seeded, cut into 1/2 inch dice
2 tbsp. red wine vinegar
1/2 tsp. white pepper
1-1/4 cup pure clam juice or chicken broth
1/2 cup plain non-fat yogurt
hot pepper sauce
1/2 cup croutons

Process bread in a food processor or blender until finely crumbled. Reserve 1 tablespoon parsley, minced, for a garnish and set aside. Add remaining parsley with garlic to bread and process until parsley is very finely ground. Add onions, half the cucumber, vinegar and pepper and process until a paste begins to form. With the machine running, slowly add the clam juice or chicken broth until pureed.

Pour mixture into a medium-size bowl and stir in the remaining cucumbers, yogurt, half the surimi seafood and hot pepper sauce. Serve room temperature or chill; if chilling soup, taste and adjust seasonings before serving.

Ladle soup into individual bowls, top with remaining surimi seafood and minced parsley. Pass croutons to sprinkle on top of soup.