Crab Chowder

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Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About

Ingredients

  • 4 large dressed crabs
  • 2 tbsp olive oil
  • 1 onion, peeled, diced

Method

Separate the crab meat, picking it over carefully to ensure there is no shell in it. Place the white and brown crab meat into separate bowls and set aside. Retain the crab shells.

Heat the olive oil in a large saucepan and fry the vegetables with the garlic until lightly coloured. Add the herb stalks, lemongrass, peppercorns, star anise and coriander seeds, then stir in the tomato purée