Creamy Crab Soup

Neuza Costa

17 December, 2025

This soup may be a bit indulgent, but it’s absolutely delicious and perfect for special occasions like Christmas, New Year’s Eve, or birthday celebrations.

Ingredients

• 1 crab, about 1 kg (2.2 lb)
• 70 g (2.5 oz) butter
• 1 onion, finely chopped
• 80 g (2.8 oz) all-purpose flour
• 2 level tablespoons tomato pulp
• 80 ml (⅓ cup) brandy
• 200 ml (¾ cup) cream
• 1 small bunch fresh coriander, chopped
• Salt, to taste

Instructions

1. 1
   In a large pot of boiling water, season with salt.
   Add the crab and cook for 20 minutes, turning it halfway through.
   Once cooked, remove the crab and let it cool.

   Mark as done
2. 2
   Reserve the cooking water.

   Mark as done
3. 3
   Open the crab and remove the inside filling into a bowl.
   Remove the legs, crack them open, and shred the meat.
   Break the body into pieces and shred the remaining meat.

   Mark as done
4. 4
   Strain 1 litre (4 cups) of the crab cooking water through a fine sieve.

   Mark as done
5. 5
   In a saucepan, melt the butter and add the onion.
   Cook gently until soft, without letting it brown.

   Mark as done
6. 6
   Add the flour and stir well.
   Gradually add the strained crab stock, stirring constantly.

   Mark as done
7. 7
   Add the tomato pulp and the crab filling.
   Bring to a boil and cook for 2 minutes.

   Mark as done
8. 8
   Blend everything until smooth.
   Add the brandy and cook for another 2 minutes.

   Mark as done
9. 9
   Add the cream and stir well.
   Heat gently, without boiling.

   Mark as done
10. 10
    Finish with the chopped coriander and mix well.
    Serve the soup with the shredded crab meat on top.

    Mark as done

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