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

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

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

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Crab Soup

Ingredients

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