Spicy Crab Soup
By: Chris Paulk
Published: Monday, April 12, 2010 - 10:56pm

Ingredients




2 DUNGENESS CRABS COOKED
10 cups WATER
6 CLOVES GARLIC ROASTED
1 LARGE WHITE ONION-QUARTERED & ROASTED
1 ounce CAN 28  WHOLE TOMATOES
6 JALAPENO PEPPERS ROASTED (SEEDED & STEMMED)
4 POBLANO CHILIES ROASTED( SEEDED & STEMMED)
3 tablespoons OLIVE OIL
4 tablespoons CHOPPED FRESH EPAZOTE
2 LIMES QUARTERED

Preparation

1 SHELL THE CRAB AND PLACE THE MEAT INTO A BOWL. SET ASIDE. RINSE ABOUT 1/2 THE SHELLS AND PLACE INTO A POT. ADD THE WATER AND SALT LIGHTLY. BOIL FOR ABOUT 20 MINUTES. REMOVE THE SHELLS AND DRAIN- STRAINING THE LIQUID TO REMOVE ALL SHELLS. 2 PLACE THE ROASTED GARLIC, ONIONS, TOMATOES AND JALAPENOS IN A BLENDER AND PUREE UNTIL SMOOTH- BUT STILL A LITTLE CHUNKY. 3 HEAT THE OIL UNTIL SHINY & HOT AND POUR THE TOMATO MIXTURE INTO THE OIL. HEAT FOR 2 OR 3 MINUTES TO ROAST DOWN THE MIXTURE. , REDUCE THE HEAT TO MEDIUM LOW. ADD 6 CUPS OF THE CRAB-BROTH AND STIR TO COMBINE. COOK FOR ABOUT 5 MINUTES UNTIL HOT AND HEATED THROUGH. ADD THE EPAZOTE AND CONTINUE TO HEAT. ADD MORE CRAB BROTH IF YOU WANT  A THINNER BROTH. 4 THINLY SLICE THE POBLANOS INTO STRIPS. ADD TO THE TOMATO MIXTURE. 5 JUST BEFORE SERVING, ADD THE CRAB, AND STIR TO COMBINE. 6 SERVE IMMEDIATELY, WITH LIME QUARTERS. 7 CAN BE GARNISHED WITH FRESH JALAPENO SLICES, ROASTED CHILIES, OR CUBED AVOCADOS. 8 NOTE- ALSO TASTY SERVED COLD- DON’T ADD THE CRAB UNTIL JUST BEFORE SERVING.

About


This recipe was adapted from a recipe that was given to me.
If you don't like crab, scallops or a mild white fish (like halibut) could be substituted.