mexican crab soup

Name: Mexican Crab Soup
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon(s) olive oil; 2 medium onions, chopped; 3 clove(s) garlic, minced; 2 (28-oz) can(s) tomatoes, drained and chopped; 1 to 2 teaspoon(s) salt; 1 pound(s) yukon gold potatoes, diced; 1 pound(s) zucchini or winter squash, peeled and diced (about 2 cups); 2 medium cans jalapeno chilies (en escabeche), seeded and chopped (about 3 tbsp chopped); 1/4 cup(s) chopped green olives; 1/8 cup(s) capers, drained and rinsed and coarsely chopped; 1 - bouquet garni with 2 sprigs each of cilantro and mint, and 2 bay leaves; 1/2 teaspoon(s) oregano; 2 quart(s) water; 1 1/2 pound(s) cooked crabmeat; 1/2 cup(s) chopped cilantro; 3 large limes, cut into wedges (for serving)

8 Pinches

Vickie Parks

Renton, WA

Updated on Feb 27, 2016

This recipe represents the cuisine of Vera Cruz, Mexico -- spicy and flavorful. The soup features a spicy depth of flavor from the pickled jalapenos and capers (which is why you don't want to substitute the canned capers and jalapenos with fresh) and a nice touch from the green olives.

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prep time 15 Min

cook time 1 Hr

method Stove Top

yield 6 to 8

Ingredients

1 tablespoon olive oil
2 medium onions, chopped
3 cloves garlic, minced
2 (28-oz) cans tomatoes, drained and chopped
1 to 2 teaspoons salt
1 pound yukon gold potatoes, diced
1 pound zucchini or winter squash, peeled and diced (about 2 cups)
2 medium cans jalapeno chilies (en escabeche), seeded and chopped (about 3 tbsp chopped)
1/4 cup chopped green olives
1/8 cup capers, drained and rinsed and coarsely chopped
1 - bouquet garni with 2 sprigs each of cilantro and mint, and 2 bay leaves
1/2 teaspoon oregano
2 quarts water
1 1/2 pounds cooked crabmeat
1/2 cup chopped cilantro
3 large limes, cut into wedges (for serving)

How To Make mexican crab soup

Step 1

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onions. Cook, stirring, for five to 10 minutes until tender. Add the garlic and continue to cook for another minute or two, until the garlic begins to color. Add the tomatoes and about 1/2 teaspoon salt, and cook, stirring, for about 15 minutes, until the tomatoes are somewhat cooked down and the mixture smells fragrant.

Step 2

Add the potatoes, the winter squash, chiles, olives, capers, bouquet garni and the oregano, and stir together for five minutes. Add 2 quarts water and salt to taste, and bring to a simmer. Simmer 30 minutes, until the potatoes and winter squash are tender. Taste and adjust seasonings, adding more salt and/or garlic if you wish. This soup can be made up to 1 day in advance, following Steps #1 and #2, and kept in refrigerator. Then proceed with Step #3 when ready to reheat and serve.
Step 3

Stir in the crab and continue to simmer until crab is heated through, stirring and being careful not to let the soup boil or the cooked crabmeat will become rubbery.
Step 4

Just before serving, stir in the chopped cilantro, and serve with lime wedges on the side.
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