This crab soup recipe is designed from Arabian sea crab, best crab variety available in market currently I am located in city Mumbai India.
This city is located on costal part of western India, and has rich culture verities of seafood. Crab soups are made plenty of different verities with combination of rich spices and local herbs. its been serve as healthy and cough relief remedies etc.
Crab it has so many health benefit like it reach in high calcium contain.
Maryland crab soup is most famous in crab soup and there are lots of verities too, some soups are created from crab meats, whole crab crushed.
In this recipe I created with combination of crushed crabs and whole crab stock with local herb.
This crab recipe soup recipe is made from live crab from market.
I brought fresh crabs from market, clean them by cutting each part seperatly.
Most difficult thing in this recipe is to clean mud contain in it, i specially soaked crab parts in water for few minutes and scrub with brush to remove deep inside mud.
Ingredients:
500gms Crabs (approximately)
1 medium Onion
1 Green Chilli
6-7 cloves Garlic
1-inch piece of Ginger
1/4 tablespoon Turmeric
Salt, to taste
Pinch of Black Pepper
1/2 tablespoon Oil
Small bunch of Coriander Stems
Clean the crabs thoroughly using a brush to remove any mud from the shells.
Cut the crabs into varying sizes: large, medium, and small. Wash them meticulously and soak them in water for 7-8 minutes to eliminate any residual mud.
Take raw garlic, ginger, onion and green chilli grind then to make fine paste, Grind the small crab parts into a fine paste for added flavor.
Heat oil in a kadai (Indian wok) over medium heat. Add the garlic-onion paste and sauté for a couple of minutes until fragrant came out.
Stir in the crab paste and continue to sauté for an additional minute.
Incorporate all the remaining crab parts into the kadai, ensuring even distribution.
Season with salt, turmeric, and add 2-3 cups of water, ensuring the crabs are completely submerged.
Simmer the mixture for 7-8 minutes, allowing the flavors to meld.
Strain the cooked crabs and stock separately using a fine mesh strainer.
Season the stock with crushed pepper to taste.
Ladle the flavorful stock into serving bowls and garnish each bowl with 2-3 pieces of crab.
Sprinkle chopped coriander over the soup for a burst of freshness.
Serve the Crab Soup piping hot and enjoy the rich, comforting flavors.
Clean crab to remove mud.
Cut crab into 3 parts.
Keep small parts separately to grind. rest two aside.
Make paste of ginger, garlic, onion, coriander steams & green chillies.
Heat up pan, add oil, ginger garlic paste.
fry for couple of minutes.
After frying of onion garlic paste, add crab paste mix and fry for couple of minutes.
Add rest of crab which secured aside at first stage.
Add turmeric, salt and water.
Simmer for 7- 8 minutes on medium heat.
Strain crab parts and stock separately.
Pour strain stock in serving bowl and add whole crab couple pieces with sprinkle of coriander.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ensure the crabs are cleaned thoroughly to remove any mud or debris from the shells for a clean and flavorful soup.
Adjust the spiciness of the soup by varying the amount of green chili used, catering to your taste preferences.
Strain the soup carefully to achieve a smooth and velvety texture, separating the crabs and stock effectively.
Feel free to customize the soup with additional spices or herbs to suit your palate, enhancing its flavor profile.
Handle fresh crabs with care, taking precautions to avoid any injuries from their sharp claws.
My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.
On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.
