Bouillon Crabe recipe

The recipe is super simple.

Bouillon crabe

For 2-4 people (depending on your hangover!)

You will need:

• 4 crabs (I used King crabs)
• 4 tomatoes
• 2 Tsp oil
• 1 onion, sliced
• 1 Tbsp chopped thyme
• Green chilies, finely chopped (according to taste)
• 1 Tsp Ginger and Garlic paste
• 2 Cups Chicken stock
• 1 Cup water
• Salt and Pepper
• A bunch of fresh Coriander, chopped (Cilantro)

Steps:

• Clean up the crabs and separate into pieces. Season with salt and pepper.
• Heat the oil in a big pot and make a rougaille – Put in the onions, chopped thyme,ginger and garlic paste and chilies. Mix well then add the tomatoes and season with salt.
• Simmer for 5-10 minutes then add half of the chopped coriander, the water and the chicken stock.
• Bring to a boil then dump the crab pieces into the bouillon and let it cook for 5 mins. Check the seasoning and add more salt if necessary. Cover and boil for 10 more minutes.
• The crabs are cooked when they get a reddish orange hue. Take off the heat.
• Garnish with coriander and the bouillon is ready à être déguster.

A couple of quick tips about this recipe:

First, the crabs cook quicker than you would think so monitor them as soon as they turn red else the crab meat will be overcooked and will float. Since the “meat” is pretty sparse in the crab, you would not want that.

Secondly, this soup can be made rather quickly. The ingredients are very basic but the key to a successful bouillon is a good chicken stock. If you can’t get it ready-made, you can make some of your own. See recipe in the next post. And the best thing about it is that you can always re-use the stock to make other goodies such as bouillon boulettes or a “Mauritian” risotto.