Canned Crab Soup Puree
5 servings
30 minutes
The recipe is taken from the book "Seafood. Very Simple."
1
Cut one fourth of the crabs (the most tender whole pieces with bright color) into slices of 1.5–2 cm and place them in the cold.
- Canned crabs: 250 g
2
Finely chop the carrot, parsley, and onion, lightly sauté in oil, add tomato puree, sauté again, add dry white wine (preferably Riesling), the remaining crabs with juice, finely chopped and sautéed seedless tomatoes, and cover the pot, simmering everything for 10-12 minutes on low heat.
- Carrot: 75 g
- Parsley: 75 g
- Onion: 50 g
- Tomato puree: 50 ml
- Dry white wine: 75 ml
- Canned crabs: 250 g
- Tomatoes: 200 g
3
Mash the prepared vegetables and crabs.
- Carrot: 75 g
- Parsley: 75 g
- Onion: 50 g
- Canned crabs: 250 g
- Tomatoes: 200 g
4
Prepare a flour roux, dilute it with hot water (or fish broth) and cook for 5-8 minutes.
- Wheat flour: 100 g
- Fish broth: 2.5 l
5
Then add crab puree to it, mix everything well, pour in broth or boiling water, and cook for 8-10 minutes, skimming off the foam and stirring from the bottom.
- Canned crabs: 250 g
- Fish broth: 2.5 l
6
Hot puree soup is seasoned with a liaison — a mixture of egg yolk and milk or cream, butter, and salt.
- Cream: 0.8 glass
- Egg yolk: 1 piece
- Butter: 30 g
- Salt: to taste
7
When serving in bowls, place small pieces of crab and pour soup over them.
- Canned crabs: 250 g