ItalianRoman
Blue Crab Soup
by Chef Max Mariola · 1.1M subscribers on YouTube
A delicious and economical blue crab soup, inspired by classic lobster soup but made with affordable blue crab. The recipe demonstrates how to clean and cook the crab, creating a rich, flavorful broth with ginger, chili, and tomatoes, thickened with potato and finished with fresh parsley. Served with sautéed green beans, toasted bread, and the crab claws for a satisfying meal.
- Cook
- 20 min
- Servings
- 4
- Difficulty
- medium
Ingredients
14 items- 4 pcsGranchio BluFresh blue crabs, about 700g total
- Olive OilGenerous amount, high quality extra virgin
- GarlicTo taste
- 1 pcsSpring OnionFresh spring onion
- ParsleyFresh, stems and leaves separated; stems used during cooking, leaves for garnish
- GingerFresh, sliced or julienned
- Chili PepperFresh or dried chili pepper, to taste
- White WineDry white wine, for deglazing
- 1 pcsPotatoMedium-sized, peeled and thinly sliced
- TomatoesRipe cherry tomatoes or small tomatoes, crushed
- SaltTo taste
- WaterEnough to cover the ingredients
- 200 gGreen BeansFresh green beans, trimmed
- Country BreadRustic bread like pane cafone, thick slices
Method
- Clean the blue crabs: remove the legs and claws, open the top shell, remove the gills, and rinse under cold water. Crack the claws slightly to release flavor.
- Heat a generous amount of olive oil in a large pot. Add chopped garlic and sliced spring onion; sauté until fragrant.
- Add the crab pieces (claws, legs, and body pieces), parsley stems, sliced ginger, and chopped chili pepper. Sauté until the crab turns red.
- Deglaze with white wine, scraping up any browned bits. Let the alcohol evaporate.
- Add peeled, thinly sliced potato, chopped tomatoes, salt, and enough water to cover. Bring to a boil, then reduce heat and simmer for 20 minutes, until the potato is tender.
- Meanwhile, blanch the green beans in salted boiling water until al dente. Drain and toss with a drizzle of olive oil and a pinch of salt.
- After 20 minutes, remove the crab pieces (reserve a few claws for garnish). Pass the soup through a food mill (passaverdure) to obtain a smooth, thick broth. Discard the solids.
- Taste and adjust salt. Keep warm.
- Toast thick slices of rustic bread (like pane cafone) with olive oil until golden on both sides.
- To serve, place the toasted bread in shallow bowls. Ladle the soup over the bread. Top with the reserved crab claws and the blanched green beans. Sprinkle with fresh chopped parsley and drizzle with extra virgin olive oil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
