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