Another simple crab soup from the Caribbean which i found in ” Soup” by Nick Sandler and Johnny Acton.
Ingredients
- 2 tbsps olive oil
- 8 oz fresh white crab meat chopped
- 1/2 tsp sea salt
- 2 tsps chopped root ginger
- 125 g shallots peeled and finely chopped
- 1 tbsp tomato puree
- 2 pints chicken stock
- 2 free range eggs
- 1 tbsp vinegar
- 2 tbsps medium sherry
- 2 spring onions trimmed and chopped
Servings:
Instructions
- Heat the oil in a large heavy pan. Add the crab, salt, ginger and shallots and fry gently for 5 minutes. Add the tomato puree and stir it in.
- Meanwhile heat up the stock in a separate pan, then stir in and simmer very gently for 10 minutes.
- While the soup is cooking beat together the eggs, vinegar and sherry. Add to the soup in a slow steady stream after the 10 minutes are up.
- Add the spring onions and simmer for 5 more minutes, then serve.
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