Crab & Cabage Soup - One Pot Meal

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Crab & Cabbage Soup

This dish comes from Vera Cruz Mexico, and uses the fresh crab meat to add rich flavor to a mildly spicy vegetable and fish broth.

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Ingredients:

1/4 cabbage
1 lb/450 g ripe tomatoes
4 cups fish bouillon, or 4 cups boiling water mixed with 1-2 fish bouillon cubes
1 onion, thinly sliced
1 small carrot, diced
4 garlic cloves, finely chopped
6 tbsp. chopped fresh cilantro
1 tsp. mild chili powder
1 whole cooked crab or 6-8 oz/175-225 g crab meat
1 tbsp. forn fresh oregano leaves
salt and pepper

To serve: use 1-2 limes cut into wedges, and the salsa of your choice

Directions:

Cut out and discard any thick stalks from the cabbage, then shred the leaves finely using a large knife.
To skin the tomatoes, place in hatproof bowl, pour boiling water over to cover, and let stand for about 30 seconds. Drain and plunge into cold water. The skins will then slide off easily, Coarsely chop the skinned tomatoes.
Place the tomatoes and bouillon in a pan with the onion, carrot, cabbage, garlic, fresh cilantro, and chili powder. Bring to a boil, then lower the hear and simmer for about 20 minutes, until the vegetables are just tender.
If you are using a whole crab, remove and reserbe the crab meat. Twist off the legs and claws and crack with a heavy knife. REmove the flesh from the legs with a skewer; leave the cracked claws intact, if desired. REmove the body section from the main crab shell and remove the meat,discarding the stomach sac and feathery gills that lie along each side of the body.
Add the crab meat and oregano leaves to the pan and simmer for 10-15miutes to combine the flavors. Season to taste with salt andpepper.
Ladle into deep soup bowls and serve immediately with 1-2 wedges of limeper serving.