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Crab Soup

  • 12 small, fat crabs, raw
  • 18 ripe tomatoes
  • 1 large onion
  • 1 clove garlic
  • 1 Tbsp butter
  • 2 Tbsps lard
  • Salt
  • Cayenne pepper
  • Black pepper
  • Parsley
  • Sweet marjoram
  • Thyme
  • 1/2 tsp lemon juice
  • Peel of 1 lemon
  • Bread crumbs or pounded crackers
Open the crabs and cleanse of the deadman's fingers and sandbag. Cut the crabs into 2 parts. Parboil and extract the meat from the claws and the fat from the back shells of the crabs.

Scald the tomatoes. Skin them and squeeze the pulp from the seeds through a colander. Chop them fine and pour boiling water over the seeds and juice and strain them.

Stew for a short time in the soup pot the onion and garlic in butter and lard. Put them in the tomatoes. After stewing for a few minutes, add the meat from the claws, then the crabs and lastly, the fat from the back shells.

Season with salt, cayenne and black pepper, sweet marjoram, thyme, lemon juice and lemon peel. Pour in the water with which the seeds were scalded, adding more should there not be the quantity of soup needed.

Boil moderately for about an hour. About 15 minutes before serving, sift in the bread crumbs or pounded crackers as a thickening.

Submitted by Tess M Oct 31, 2009 15 min 30 min 45 min
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