Creating a delicious crab soup is an art, and with these three simple tips, you’ll be able to master it in no time. No more sinking crab roe, just a tasty treat that your family and friends will love.
Select Fresh and Tasty Crabs
The key to any great dish starts with fresh ingredients, and crab soup is no exception. When choosing crabs, go for those that have all eight legs and two claws intact, always pointing upward. Look for plump bodies and a firm underside; when pressed, it should not sink. These crabs will have more meat and give your soup a heartier flavor.
Opt for these crabs if you want a soup with rich, solid roe.
These crabs are the secret to a delicious and hearty soup.
Properly Prepare the Crabs
To clean your crabs, soak them in water for about 30 minutes. Then, fill a basin with water, place a large colander or sieve over it, and dump the crabs inside. Vigorously shake the colander a few times, repeating this process 3-4 times while changing the water in between. This will ensure your crabs are free of any dirt or sand.
Separate the crab shells and roe, a crucial step for a tasty soup.
Once cleaned, separate the crab shells and roe. Blend the shells and undersides, then add the mixture to a pot with 700-800ml of water. Stir well and strain to remove any solid crab bits.
Avoid Over-Stirring the Soup
Pour the strained crab broth into a pot and heat it over low heat without stirring. As the roe begins to float, gently tilt the pot to bring the roe together. Continue cooking for about 3 minutes over medium heat, then add your chosen vegetables and the roe. Gently submerge the vegetables without breaking the roe. Season with a touch of salt and fish sauce just before turning off the heat, about a minute before you’re ready to serve.
Your delicious crab soup is almost ready! Just a minute more…
A tasty treat: crab soup with a solid roe topping.
As for vegetables, traditional options include water spinach, sponge gourd, or roselle. For a heartier meal, try using a combination of vegetables, such as potato stems, water dropwort, and water spinach. Another classic combination is tomato and fried tofu. Experiment and find your favorite!
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