Crab soup

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Ingredients for Making Crab Soup

Crabs (crab meat) 1 pc. (300 g meat)
Garlic 3 cloves
Onion 1 pc.
Canned Tomatoes 1 can (150 ml)
Cooking water
Cream 3 table. spoons
Salt to taste
Ground black pepper to taste
Nutmeg to taste
Dried basil to taste
Greens (parsley, dill, cilantro) for decoration

Main ingredientsCrab
Serving 3 servings

Inventory:

Crockery, Knife, Cutting board, Stove, Saucepan, Nippers, Grater

Cooking Crab Soup:

Step 1: Boil the crab.

For the preparation of soup, both live crab and fresh-frozen, and even canned, are suitable. The ready-made crab meat is well suited so that it is not necessary to “scratch” it out of the shell. The first step is to boil the crab. It is believed that marine life should be boiled in sea water, or ordinary water, but salted with sea salt - in any case, we can not do without salt. Pour a large amount of water into the pan so that the crab is completely covered. First, bring the water to a boil, then add 4 tablespoons of salt, mix to dissolve the salt, and then lower the crab. Cook it 15 minutes until cooked, which can be determined by separating the small claws - they should separate easily. We leave water - it is still useful, and we lower the finished crab into cold water so that it cools down and we can easily separate the meat. If you are using fresh-frozen already boiled crab, you need to defrost it and slightly warm it up - in boiling salted water. Only water needs just a couple of glasses. And cook also 10-15 minutes.

Step 2: Cook the soup with crabs.

We peel the onions and garlic, finely chop them and transfer to a heated deep frying pan (you can use a pan), greased with vegetable oil. Fry for 2-3 minutes. We transfer the overcooking to the pan in which we will cook the soup.

Before adding meat to the soup, it must be removed. We begin to clean the crab from the legs - we separate the limbs, carefully remove the shell and open it - it contains the most delicious meat. We take it out and put it on a plate. We remove the gills - they are not suitable for food and we will not add them to the soup. Under the carapace and where the claws join, many small cracks with delicious meat are hidden - we also add it to the plate. We break the claws with the help of tongs for chopping nuts and take out the white meat. We put the extracted crab meat in a pan to onion and garlic, add spices to taste and a couple of tablespoons of water in which the crab was cooked. Stew, stirring, until the liquid evaporates. Then fry the contents a little and taste it - if there are not enough spices, add more.

While the soup is cooking, open a can of canned tomatoes and chop them finely or wipe them through a grater, and then put them in a saucepan, salt to taste and add 1 liter of broth - the water in which the crab was cooked. Cook for 5 minutes, add cream, mix the soup, cook for another 5 minutes and turn it off. The crab soup is ready!

Step 3: Serve the finished soup with crabs ...

Serve the soup hot, spilled on portioned plates, in each of which you need to put a few pieces of crab meat. Garnish the soup with finely chopped herbs and serve with toasted bread or croutons! Enjoy your meal!

Recipe Tips:

- - If you are making this soup from canned crabs, do not pour liquid from the can. It needs to be filtered and added to the soup just before serving - so it will become even more aromatic and tastier.

- - Instead of canned tomatoes, you can use ordinary fresh ones, just remove the peel from them before chopping. To do this, scald the tomato with boiling water, make an X-shaped incision and pull the edges.

- - To make the soup more satisfying, add potatoes or rice to it. An interesting taste will turn out if you add fresh green peas or corn to the soup.