French Ways with Small Crabs

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

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