Crab-infused tobasco soup (From Thisisdorset)

Crab-infused tobasco soup

11:00am Thursday 18th March 2010 in

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LIVING on the coast we are fortunate enough to have access to some fantastic seafood, not least the often over-looked Brown Crab.

The meat found in these crabs is jam-packed with the most intense flavours and they are surprisingly satisfying to cook, prepare and eat.

These days fishmongers are scarce (largely due to supermarket chains driving market prices down and making it increasingly difficult for independent stores to ply a trade) but there are some local suppliers around and Brown Crabs frequently arrive in Poole Harbour on fishing boats.

For those who manage to hunt down some local crab, try this delicious recipe for a crab soup.

Crab Infused Tabasco Soup

Shells, legs and bodies of two large brown crabs, boiled and picked

1 medium onion, finely sliced

1 garlic clove, finely sliced

1 stick of celery, finely sliced

2 tomatoes, roughly chopped

4 medium potatoes, roughly chopped

3-5 tsp of Tabasco sauce, more if you like it

Crack the crab shells and roast them along with the legs and bodies at Gas mark 5 for 20 minutes.

Fry the chopped onion, garlic and celery for a few minutes in vegetable oil. Add the roasted crab, cover with water and leave to simmer for around an hour.

Spoon out the larger parts of remaining crab and strain the broth through a sieve. Add the liquid back to the pan with the potatoes, tomatoes and Tabasco.

Cover with a lid and simmer away for around 20 minutes. Season to taste and serve with plenty of buttered crusty bread.