Name: Crab and Sweetcorn Soup
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 6 medium crab claws, dissected and picked (keep your shells); 4 tbsp plain flour; a few dashes of Tabasco; dash of vegetable or rapeseed oil; salt and pepper; 1 x 325 g tin of sweetcorn, drained; juice of ½ lemon; 2 medium carrots, peeled and thinly sliced; 3 bay leaves; 3 onions, thinly sliced; small handful of parsley, chopped; 150 g butter or mixed herb butter; 2 garlic cloves, finely chopped; ½ red chilli, thinly sliced; 2 celery sticks, thinly sliced; 1 vegetable stock cube; 1 fish stock cube

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

Crab meat and corn is a classic combo for good reason, and in this tasty broth it adds a bit of sweetness to the crab stock base. We like to eat big bowls of it with crusty warm bread. Cook the stock for as long as you can to extract every last bit of flavour from the crab shells.

Ingredients

6 medium crab claws, dissected and picked (keep your shells)
3 bay leaves
150 g

Method

Put your white crab meat into a bowl, and your crab claw shells in a large pan with the bay leaves. Fill the pan with water - you want double the amount of water as crab claws, if not more. Put a lid on and bring to the boil, then lower the heat to a very gentle simmer and cook for at least an hour to get all the flavour out of the crab shells.

Melt your butter and oil in a large pan ov