10Ingredients
390Calories
65Minutes

The dish is cooked low and slow to create a savory aromatic fragrance. Using a sturdy hand blender, blend the crab shells then add to the soup. With a smooth creamy texture the crab adds a nice crunchy element. This is a great main dish and will warm any cold winter night.

Ingredients

  • cooking oil
  • 1 onion
  • 1 leek
  • 2 cloves garlic
  • 0.5 kilograms blue crab
  • 1 cup brandy
  • 25 grams rice
  • water
  • 2 deciliters tomato sauce
  • salt

Directions

  1. Chop the vegetables and cook over low heat.
  2. Add the blue crab and the brandy, slightly crush the crab.
  3. Once the alcohol in the brandy has evaporated, add the rice and enough water to cover.
  4. Cook for 45 minutes.
  5. Add the tomato sauce and salt to taste.
  6. To blend: if you own a sturdy hand blender, blend in the pot, otherwise the blades could break. The other option is to remove the crab shells and leave only the crabmeat in the soup. The claws may be added whole as they become soft enough to be blended.
  7. Blend thoroughly, strain several times to remove any traces of shells, and serve.
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NutritionView more

390Calories
Sodium33%DV790mg
Fat12%DV8g
Protein49%DV25g
Carbs5%DV16g
Fiber12%DV3g

PER SERVING *

Calories390Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat1g5%
Trans Fat
Cholesterol100mg33%
Sodium790mg33%
Potassium670mg19%
Protein25g49%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate16g5%
Dietary Fiber3g12%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Mara L. 29 May 2015
It was hard to find blue crab in our area but we managed to find some fresh ones and used them for this soup. The soup was creamy and had a rich texture to it. The crab meat was infused with all the flavors from the soup and was very tender. A 5 star recipe I can enjoy any day of the week.