Wednesday, June 18, 2008

Bahamian Crab Soup

  • 6 white land crabs, washed
  • 1/4 pound salt pork or 2 tsp. bacon fat or oil
  • 1 large sliced onion
  • 3 Tbsp. tomato paste
  • 1 Tbsp. flour
  • Salt & Pepper to taste
  • 1/4 tsp. thyme
  • 3 Tbsp. rice, uncooked
  • Vegetables as desired
  • Remove back (top) shell from body of crab.
  • Remove fat from back shell, being careful not to break the bitter gall.
  • Discard gall and back shells.
  • Remove fat from body shell, if any.
  • Save fat & body shells and set aside.
  • In coup pot fry out salt pork or heat bacon fat or oil; add onion, tomato paste, flour & seasonings.
  • Cook, stirring constantly, until onions are golden brown.
  • Crack body shells and add with claws and crab fat to cooking pot; cook and stir 1 minute.
  • Add 2 quarts boiling water and rice; simmer 2 hours.
  • Vegetables such as potatoes, carrots and whatever you have may be added.
  • Serve hot.

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