How to cook Australian Crab and Watercress Soup
- 2 medium uncooked swimmer blue crabs
- 2 small carrot, chopped
- 1 ounce + 2 teaspoons butter
- 1 small onion, chopped
- 1/4 cup flour
- 1 cup fresh watercress, chopped
- 1/4 cup dry white wine
- 1/4 cup cream
- 1 stick celery, chopped
- 6 cups water
- Remove flesh from body and claws of crabs. Melt 2 teaspoons butter in large saucepan, add crab shells, 1 chopped carrot and celery. Stir constantly over medium heat for 5 minutes. Add water, bring to boil, reduce heat, simmer, uncovered, for about 30 minutes or until liquid is reduced by half.
- Strain stock, discard shells and vegetables, and reserve stock. You need 3 cups of stock for this recipe. If you have evaporated to much liquid, make up to required amount with water.
- Heat 1 ounce butter in large saucepan, add onion and 1 chopped carrot. Stir constantly over medium heat for about 5 minutes or until carrot is soft. Add flour, stir until smooth, stir constantly over low heat for 2 minutes. Gradually stir in reserved 3 cups stock, stir constantly over low heat until mixture boils and thickens.
- Add watercress and crab, simmer, uncovered, for about 5 minutes or until crab is cooked. Blend or process mixture in several batches until smooth. Return soup to pan, add wine and cream, reheat without boiling.
Blue swimmer crab - an edible crab, Portunus pelagicus, found in inshore waters of southern Queensland, Australia. Other common names include sand crab, blue manna crab, blue crab and sandy.
This recipe for Australian Crab and Watercress Soup serves/makes: 4
The Australian Crab and Watercress Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Crab
Preparation Method: Soup/Stew