Crab soup

Preparation info
  • Serves


    • Difficulty


Appears in
British Food

By Mark Hix

Published 2005

  • About

This soup acquires its flavour from the shells of the crab, so you can use most of the meat for a salad or sandwich. If you can’t get whole crabs, use cooked or raw prawns in shells with heads instead.


  • 1 kg ( lb) prepared whole crab
  • 1 tbsp vege


  1. Set the crabmeat to one side. With a heavy chopping knife or cleaver, break the body and leg shells up into small pieces. Heat the oil in a large heavy-based saucepan and fry the crab shells over a high heat for about 5 minutes, stirring every so often until they begin to colour.
  2. Add the onion, leek, garlic, fennel seeds, thyme and bay leaf, and cook for anothe