Veracruzana Crab Soup Recipe

Name: Veracruzana Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 medium onions, chopped; 3 large garlic cloves, minced or put through a press; 2 medium-size canned jalapeno chiles (en escabeche), seeded and chopped (about 3 tablespoons chopped); 1/4 cup chopped green olives; Scant 1/4 cup capers, drained, rinsed, and chopped; 2 28-ounce cans tomatoes, drained and chopped; Salt (1 to 2 teaspoons); 1 pound Yukon gold potatoes, scrubbed and diced; 1 pound winter squash or zucchini, peeled and diced (about 2 cups diced); A bouquet garni made with 2 sprigs each cilantro and mint, and 2 bay leaves; 1/2 teaspoon oregano; 1 1/2 pounds cooked crabmeat; 1/2 cup chopped cilantro; 3 limes, cut in wedges, for serving

Servings: persons

1 tablespoon olive oil
2 medium onions, chopped
3 large garlic cloves, minced or put through a press
2 medium-size canned jalapeno chiles (en escabeche), seeded and chopped (about 3 tablespoons chopped)
1/4 cup chopped green olives
Scant 1/4 cup capers, drained, rinsed, and chopped
2 28-ounce cans tomatoes, drained and chopped
Salt (1 to 2 teaspoons)
1 pound Yukon gold potatoes, scrubbed and diced
1 pound winter squash or zucchini, peeled and diced (about 2 cups diced)
A bouquet garni made with 2 sprigs each cilantro and mint, and 2 bay leaves
1/2 teaspoon oregano
1 1/2 pounds cooked crabmeat
1/2 cup chopped cilantro
3 limes, cut in wedges, for serving

1
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onions.
2
Cook, stirring, for five to 10 minutes until tender.
3
Add the garlic and continue to cook for another minute or two, until the garlic begins to color.
4
Add the tomatoes and about 1/2 teaspoon salt, and cook, stirring, for about 15 minutes, until the tomatoes are somewhat cooked down and the mixture smells fragrant.
5
Add the potatoes, the winter squash, chiles, olives, capers, bouquet garni and the oregano, and stir together for five minutes.
6
Add 2 quarts water and salt to taste, and bring to a simmer.
7
Simmer 30 minutes, until the potatoes and winter squash are tender.
8
Taste and adjust seasonings, adding more salt and/or garlic if you wish.
9
Remove from the heat if not serving right away.
10
Bring the soup back to a bare simmer, and stir in the crab.
11
Heat through, stirring and being careful not to let the soup boil or the crabmeat, which is already cooked, will become too rubbery.
12
Just before serving, stir in the chopped cilantro, and serve with lime wedges on the side.

308

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.

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

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 medium onions, chopped, 3 large garlic cloves, minced or put through a press, 2 medium-size canned jalapeno chiles (en escabeche), seeded and chopped (about 3 tablespoons chopped), and more.

Yes, Veracruzana Crab 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.

Veracruzana Crab Soup

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