Crab Soup

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Crab isn’t cheap to buy, so it really makes sense to get full value from it. Once you’ve enjoyed your crab feast, or made a sandwich or salad, you can crush the shells and freeze them for later use, or make this soup straight away if you have time and freeze it.


  • 500-700 g crab shells, broken into small pieces
  • 1 tablespoon vegetable oil
  • 1


Put the shells into a strong carrier bag and smash them up with a steak hammer or rolling pin (the bag will stop the shells flying around all over your kitchen worktop).

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. Add the onion, leek, fennel, garlic, fennel seeds, thyme and