Crab Soup

Name: Crab Soup
Yield: Serves 4
Cuisine: Japan
Ingredients: 100 g (3½ oz) onion; 100 g (3½ oz) leek tops; 2 kg (4½ lb) small live crabs; 100 g (3½ oz) celeriac; 1 L (4¼ c) water; 1 tsp light brown sugar; ½ chile pepper, chopped; 1 head fresh dill; possibly a little Tabasco sauce; salt and freshly ground black pepper; salt and freshly ground black pepper; 100 g (3½ oz) butter; 1 dL (⅖ c) dry white vermouth, such as Noilly Prat; 3 dL (1¼ c) dry white wine; ½ dL (⅕ c) olive oil; 100 g (3½ oz) carrots; 1 sprig fresh thyme; 2 bay leaves; 5 Tbsp tomato purée; 1 dL (⅖ c) dry white vermouth, such as Noilly Prat; bread for making croutons olive oil; bread for making croutons olive oil; bread for making croutons olive oil; 1 large clove garlic, crushed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

2 kg (4½ lb) small live crabs
100 g (3½

Asia
Japan
Spicy
Soup

Method

Sort the crabs carefully and discard dead ones, if any. Even one dead crab can spoil the soup. Cut the vegetables coarsely into cubes.
Lightly sauté the crabs in very hot oil in a pot with a thick bottom.
Add the vegetables and stir to coat with the oil, then add the wine and vermouth, together with the puréed tomato, bay leaves, thyme, dill, chile pe