Mexican Crab And Corn Soup Recipe

Name: Mexican Crab And Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Roma tomatoes; 1 onion (1/2 lb.), peeled and cut into 1-inch wedges; 4 cloves garlic, unpeeled; 2 or 3 fresh jalapeno chilies (1 to 1 1/2 oz. total); 1 tablespoon olive oil; 1/3 cup dehydrated masa flour (corn tortilla flour); 3 cups fat-skimmed chicken broth; 4 bottles (8 oz. each) clam juice; 2 live or cooked Dungeness crabs (about 4 lb. total), cleaned and cracked; reserve golden crab butter (optional); 2 ears corn (6 to 8 in.) or 1 package (10 oz.) frozen corn kernels; 3 or 4 epazote sprigs (4 in.) or 1 tablespoon crushed dried epazote (optional); Salt; 2 limes, cut in half

Servings: persons

1 pound Roma tomatoes
1 onion (1/2 lb.), peeled and cut into 1-inch wedges
4 cloves garlic, unpeeled
2 or 3 fresh jalapeno chilies (1 to 1 1/2 oz. total)
1 tablespoon olive oil
1/3 cup dehydrated masa flour (corn tortilla flour)
3 cups fat-skimmed chicken broth
4 bottles (8 oz. each) clam juice
2 live or cooked Dungeness crabs (about 4 lb. total), cleaned and cracked; reserve golden crab butter (optional)
2 ears corn (6 to 8 in.) or 1 package (10 oz.) frozen corn kernels
3 or 4 epazote sprigs (4 in.) or 1 tablespoon crushed dried epazote (optional)
Salt
2 limes, cut in half

1
In a 10- by 15-inch pan, arrange tomatoes, onion, garlic, and chilies in a single layer. Broil about 4 inches from heat until charred, turning as needed, 13 to 15 minutes. Remove vegetables as they char. Cool. Peel garlic; pull off and discard chili skin, seeds, and stems. In a blender or food processor, puree vegetables.
2
Pour puree and oil into a 5- to 6-quart pan over high heat. Stir often until mixture is slightly darker, 5 to 7 minutes.
3
Mix masa flour and broth. Stir into pan along with clam juice.
4
For added flavor, if desired, rub crab butter through a fine strainer into pan.
5
Bring mixture to a boil, stirring; occasionally; cover and simmer gently for 5 minutes.
6
Meanwhile, remove husks and silk from corn. With a heavy knife, cut corn crosswise into 1-inch-wide wheels; if needed, pound back of knife gently with mallet to force blade through cob.
7
Add epazote (if dried, tie in cheesecloth), corn, and crab pieces to pan. Cover and simmer until crab is hot, 5 minutes (if cooked) to 10 minutes (if raw). Remove and discard epazote.
8
Ladle soup into bowls. Season to taste with salt and juice squeezed from limes.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Roma tomatoes, 1 onion (1/2 lb.), peeled and cut into 1-inch wedges, 4 cloves garlic, unpeeled, 2 or 3 fresh jalapeno chilies (1 to 1 1/2 oz. total), and more.

Yes, Mexican Crab And Corn Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Crab And Corn Soup

How did you like this recipe?

Frequently Asked Questions