Crab soup is a popular dish in many countries, especially in the United States. It may be made with fresh or canned meat and is often served as an appetizer. One of the most important benefits of this food is its role in treating muscle pain and cramps, as well as improving blood circulation.
Crab soup is a great choice for anyone who wants to enjoy seafood without any of the heaviness of larger fish such as salmon or mackerel. Packed with vitamins and minerals such as zinc, omega 3 fatty acids, magnesium, and selenium, there’s not much better than the health benefits of a bowl of crab soup. It is especially beneficial during cold winter months as it provides warmth and comfort to all those who enjoy it.
You’re in the mood for some flavor, but don’t have time to cook a big meal. Crab soup can be made in 20 minutes or less and will be ready when you are. It’s hearty enough for a filling meal but also makes a great starter course for an elegant dinner party.
Crab Soup
Ingredients
- 30-40 Crabs
- 1/4 pound Butter
- 4 tbsp Flour
- 6 quarts Beef broth
Instructions
- Pick the meat out of the tails and claws,crush the shells in the mortar,but not too fine.
- Put them on the fire with butter and stir until it begins to turn red and raise.
- Put flour to thicken the soup.
- Pour over this beef broth,and then pass the whole through the seive covered with cheese cloth.
- Shortly before serving add crabs dumplings and sweetbreads into the soup which has been brought to a boil again.
- Asparagus tips and snall couliflower are also favaurite addition to the crab soup.
- The tails of the crabs are put into the tureen,just before serving.
- when thickening be careful not to get it too thick and by the way avoid this with all soups made for dinner parties.