Spicy Crab Soup

Photo: Chris Paulk

Ingredients

2 DUNGENESS CRABS COOKED

10 cups WATER

6 CLOVES GARLIC ROASTED

1 LARGE WHITE ONION-QUARTERED & ROASTED

1 ounce CAN 28 WHOLE TOMATOES

6 JALAPENO PEPPERS ROASTED (SEEDED & STEMMED)

4 POBLANO CHILIES ROASTED( SEEDED & STEMMED)

3 tablespoons OLIVE OIL

4 tablespoons CHOPPED FRESH EPAZOTE

2 LIMES QUARTERED

Preparation

SHELL THE CRAB AND PLACE THE MEAT INTO A BOWL. SET ASIDE. RINSE ABOUT 1/2 THE SHELLS AND PLACE INTO A POT. ADD THE WATER AND SALT LIGHTLY. BOIL FOR ABOUT 20 MINUTES. REMOVE THE SHELLS AND DRAIN- STRAINING THE LIQUID TO REMOVE ALL SHELLS.

PLACE THE ROASTED GARLIC, ONIONS, TOMATOES AND JALAPENOS IN A BLENDER AND PUREE UNTIL SMOOTH- BUT STILL A LITTLE CHUNKY.

HEAT THE OIL UNTIL SHINY & HOT AND POUR THE TOMATO MIXTURE INTO THE OIL. HEAT FOR 2 OR 3 MINUTES TO ROAST DOWN THE MIXTURE. , REDUCE THE HEAT TO MEDIUM LOW. ADD 6 CUPS OF THE CRAB-BROTH AND STIR TO COMBINE. COOK FOR ABOUT 5 MINUTES UNTIL HOT AND HEATED THROUGH. ADD THE EPAZOTE AND CONTINUE TO HEAT. ADD MORE CRAB BROTH IF YOU WANT A THINNER BROTH.

THINLY SLICE THE POBLANOS INTO STRIPS. ADD TO THE TOMATO MIXTURE.

JUST BEFORE SERVING, ADD THE CRAB, AND STIR TO COMBINE.

SERVE IMMEDIATELY, WITH LIME QUARTERS.

CAN BE GARNISHED WITH FRESH JALAPENO SLICES, ROASTED CHILIES, OR CUBED AVOCADOS.

NOTE- ALSO TASTY SERVED COLD- DON’T ADD THE CRAB UNTIL JUST BEFORE SERVING.

Tools

Place your ad here
Loading...

About

This recipe was adapted from a recipe that was given to me.
If you don't like crab, scallops or a mild white fish (like halibut) could be substituted.