← Back to Search Results
Thai
Thai-Style Hot and Sour Blue Crab Soup Recipe-9889

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Getting the meat out of East Coast blue crabs may require more effort for people, myself among them, who lack the necessary dexterity and determination, than is justified by the result. It is, no doubt, for the likes of us that there’s a market for frightfully expensive crab meat. But there are few things as luxurious as eating chunky pieces of crab with a fork or spoon, with no shells anywhere in sight. It was with this in mind that I thought up this soup (although there must be others like it), imagining the crab accented by the tang of lime juice and the lemony flavor of kaffir lime leaves and lemongrass. You can, of course, make the broth with fresh live crabs (see Blue Crab Soup with Picada), which will give the soup a much deeper flavor of crab, but unless you’re an expert crab picker, I recommend being a little extravagant and using lump crab meat.

Yield: Makes 6 first-course servings

Ingredients

  • 1 pound fresh lump crab meat
  • 2 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 4 Thai chilies or 6 small jalapeno chilies, steamed, seeded, and finely chopped
  • 1 stalk of lemongrass, white part sliced as thin as possible
  • 3 kaffir lime leaves (optional)
  • 3¼-inch-thick slices fresh or frozen galangal (optional)
  • ¼ cup lime juice or more to taste
  • ¼ cup Thai fish sauce or more to taste
  • 2 teaspoons sugar
  • 3 cups chicken broth or crab broth (see headnote)
  • 1 15-ounce can unsweetened coconut milk
  • Salt (optional)
  • 2 tablespoons coarsely chopped cilantro leaves

Directions

SORT through the crab meat and remove any pieces of shell.

COMBINE all the ingredients except the crab and cilantro and simmer gently for 10 minutes. Season to taste with salt, more fish sauce (Thai dishes that taste under-salted often need fish sauce instead of salt), and/or more lime juice. The soup should have a distinct tang.

Immediately before serving, bring the soup to a boil over high heat and stir in the crab meat and the cilantro. Leave the crab meat over the heat for just 1 minute more to heat through. Serve immediately in hot bowls.


© 2001 James Peterson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include crab broth recipe. For nutritional information on crab broth recipe, please follow the link above.

240kcal (12%)
104mg (10%)
11mg (19%)
14mcg RAE (0%)
559mg
89mg
18g
2g
0g
8g
67mg (22%)
1190mg (50%)
14g (68%)
16g (25%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lidias-italy Lidia's Italy
by Lidia Bastianich
in-the-kitchen-with-david In the Kitchen with David
by David Venable
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?