Crab Chowder

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


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


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