Crab Soup
Also known as Bouillon Crabe, this crab soup is nothing like the creamy, bisque-like soups. This Mauritian soup is a lightly seasoned, watery soup that doesn’t overpower the main ingredient. Crab soup is a popular favourite on rainy days or after a day out crab hunting.
Ingrédients de la recette
- 4 medium crabs, cut and cleaned (Blue Swimmer crabs)
- Oil
- 1 tomato, diced
- Curry leaves
- Coriander, chopped
- Thymes
- 2 chillies, cut lengthwise
- 2 tbsp tomato paste
- Coriander stalk (stem), chopped
- 1 big onion, chopped
- 3 cups water
- Salt, pepper and monosodium glutamate (Aji no moto), to taste
- 2 tbsp ginger and garlic paste
Instructions
- 1
Season the crabs with salt, pepper and ginger and garlic paste.
- 2
Add oil to a deep pan over high heat.
- 3
Add the crab pieces.
- 4
Fry the crabs until they turn red.
- 5
Remove the crabs and reserve.
- 6
In the same pan over medium heat, add the curry leaves.
- 7
Add the chopped onion.
- 8
Add the ginger and garlic paste.
- 9
Stir the mixture.
- 10
Cook until the onion softens.
- 11
Add the thyme.
- 12
Add the coriander stalks.
- 13
Add the diced tomato.
- 14
Add the green chillies.
- 15
Sauté for a few minutes.
- 16
Add the tomato paste.
- 17
Add a little water.
- 18
Add the crabs back and mix until well coated.
- 19
Add the remaining water.
- 20
Cover the pan with a lid and cook, stirring occasionally, until the crab is cooked through.
- 21
Season the soup with salt, pepper and Aji no moto.
- 22
Turn off the heat and garnish with coriander leaves.
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Se connecterCrédits : Source: Cuisine Mauritian