Veracruzana Crab Soup
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 2medium onions, chopped
- 3large garlic cloves, minced or put through a press
- 2medium-size canned jalapeño chiles (en escabeche), seeded and chopped (about 3 tablespoons chopped)
- ¼cup chopped green olives
- Scant ¼ cup capers, drained, rinsed, and chopped
- 228-ounce cans tomatoes, drained and chopped
- Salt (1 to 2 teaspoons)
- 1pound Yukon gold potatoes, scrubbed and diced
- 1pound 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
- ½teaspoon oregano
- 1½pounds cooked crabmeat
- ½cup chopped cilantro
- 3limes, cut in wedges, for serving
Nutritional analysis per serving (8 servings)
216 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 20 grams protein; 1116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onions. Cook, stirring, for five to 10 minutes until tender. Add the garlic and continue to cook for another minute or two, until the garlic begins to color. Add the tomatoes and about ½ teaspoon salt, and cook, stirring, for about 15 minutes, until the tomatoes are somewhat cooked down and the mixture smells fragrant. Add the potatoes, the winter squash, chiles, olives, capers, bouquet garni and the oregano, and stir together for five minutes. Add 2 quarts water and salt to taste, and bring to a simmer. Simmer 30 minutes, until the potatoes and winter squash are tender. Taste and adjust seasonings, adding more salt and/or garlic if you wish. Remove from the heat if not serving right away.
- Step 2
Bring the soup back to a bare simmer, and stir in the crab. Heat through, stirring and being careful not to let the soup boil or the crabmeat, which is already cooked, will become too rubbery. Just before serving, stir in the chopped cilantro, and serve with lime wedges on the side.
- Advance preparation: The soup can be prepared through step 1 a day or two ahead and refrigerated.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
This looks delicious. I will add some Gulf Coast Shrimp and Oysters and reduce the amount of crabmeat. Three suggestions. Use Mexican oregano. Use shrimp stock instead of water. If you buy head-on shrimp, it's easy to make a simple shrimp stock with the heads and shells of the shrimp and an onion, garlic clove, lettuce stalk and a carrot. Finally, look for green cocktail olives stuffed with pickled jalapenos for inclusion in your liquor store. They are readily available here (Texas).
Used 1lb crab and 1/2lb shrimp with head on. Added some chipotle and habanero seasoning to spice it up. Came out a bit thicker than we expected. Wasn't a true "veracruz" style seafood soup, but still good for what it was. Definitely add some heat!
Was great. Not as amazing as I had hoped. Had to doctor it up for additional flavor after, but the cooking times were accurate.
I used diced tomatoes and did not drain them, but reduced the amount of total water by a bit. I did not seed the jalapeños, so the soup was quite spicy, but perfect for me! I used 1 pound of crabmeat due to cost, and wished I had more.
Truly splendid. Made stock by simmering the crab shells 10 min. Had not quite enough crab so added some whitefish to the hot soup at the end but before the crab. Used butternut squash. Garnished with crab, cilantro and jalapeño slices. Got rave reviews.
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