Canned Crab Soup Puree

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.

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.

Mash the prepared vegetables and crabs.

Prepare a flour roux, dilute it with hot water (or fish broth) and cook for 5-8 minutes.

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.

Hot puree soup is seasoned with a liaison — a mixture of egg yolk and milk or cream, butter, and salt.

When serving in bowls, place small pieces of crab and pour soup over them.