Crabs aren't for everyone, as they require a lot of work to prepare. But they taste so delicious that the effort is worthwhile
Crab is often used in West African cuisine, particularly in okra soup or okra sauce. The crab flavor gives the okra sauce a distinctive note.
As a soup, crab is a hit with seafood and soup fans like me.
Especially in winter temperatures, there's nothing better than a delicious, spicy crab soup. It warms not only your body but also your soul.
Today I'm sharing my delicious crab soup recipe with you
Have fun cooking!
Ingredients
500g frozen or fresh crabmeat,
1 lemon,
approx. 200ml tomato puree,
50ml olive oil,
1 sprig thyme,
4 cloves
, 1/2 finger ginger
, 1/2 bunch fresh parsley
, 1/2 bunch fresh coriander
, 1/3 each green, red and yellow chili peppers
, 1 Scotch bonnet chili pepper,
salt and pepper,
water,
1 tsp Magic Sauce
preparation
Wash the crabmeat, place it in a pot with a little salt and the juice of half a lemon, and let it marinate for about 10 minutes. Chop the parsley, cilantro, ginger, and garlic, reserving half of the parsley and cilantro for later. Add the tomato purée, olive oil, the chopped parsley, cilantro, ginger, and garlic, the sprig of thyme, the Scotch bonnet pepper, and ground pepper. Cover with water and simmer for about 25 minutes.
Then add the Magic Sauce and simmer for another 5 minutes. Now add the remaining lemon juice and season to taste.
Transfer to a bowl and garnish with the finely chopped chili peppers (green, red, and yellow), the remaining chopped parsley and cilantro, and serve hot.
Et voilà! Bon appétit!
Crab soup, Fadi style
Ingredients
- 500g frozen or fresh crab
- 1 lemon
- 200 ml tomato puree
- 50 ml olive oil
- 1 Branch of thyme
- 4 garlic cloves
- 1/2 Finger ginger
- 1/2 bunch of fresh parsley
- 1/2 bunch of fresh coriander
- 1/3 each of green, red and yellow chili peppers
- 1 Scotch bonnet chili pepper
- 1 tbsp Magic Sauce
- 300 ml water
- pepper
- Salt
Instructions
- Wash the crabs, place them in a pot with a little salt and the juice of half a lemon, and let them marinate for about 10 minutes
- Chop the parsley, coriander, ginger, and garlic, reserving half of the parsley and coriander for later
- Then add tomato puree, olive oil, chopped parsley, coriander, ginger and garlic, the sprig of thyme, the Scotch bonnet and ground pepper, then cover with water
- Let it simmer for about 25 minutes
- Then add the Magic Sauce and simmer for another 5 minutes.
- Add the rest of the lemon juice and season to taste
- Arrange in a bowl and garnish with the finely chopped chili peppers (green, red, yellow), the remaining chopped parsley and coriander, and serve hot
