French Ways with Small Crabs

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By Alan Davidson

Published 1981

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All edible crabs can form the basis of a soup, but the common crab or crabe vert is perhaps the most suitable and is the choice of the Marseillais for soup-making purposes. The local name is favouille, and the soup is Soupe de Favouilles.


Finely chop the white part of a leek, and brown it in olive oil with a dozen crabes verts (washed but not dismembered). Add the flesh of a