Name: French Ways with Small Crabs
Cuisine: France
Ingredients: cheese; crabs; water; garlic; bouquet garni; water; tomatoes; onion; pasta; pepper; pepper; tomato; rice; bread; bouquet garni; olive oil; saffron; white part of a leek; olive oil; crabes verts; water; bouquet garni; salt; salt

Preparation info

Difficulty
Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

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.

Method

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

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French Ways with Small Crabs

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