Crab and Sweetcorn Soup

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

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

Europe
United Kingdom
Fish course
Pescatarian
Scotland

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