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🍽️ Creamy River Crab Soup with Roasted Flavor

385 kcal · 30 min · 4 servings

Ingredients

• 2 kg Crayfish
• Soup vegetables
• 1 Onion
• 1 tbsp Oil
• 800 ml Fish stock
• 2 tbsp Crayfish butter
• 1 Shallot
• 1 pinch ground Caraway
• 2 tsp Flour
• 1 splash White wine
• Salt, Pepper from the mill
• 2-3 tbsp Cognac
• 1 pinch Sugar

Instructions

1. 1. Bring a large pot of water to a boil. Add the river crabs and cook them for 3 to 4 minutes. Remove the crabs from the water and let them drain and cool slightly. Carefully remove the tails from the shells and set them aside.
2. 2. Wash and clean the soup vegetables (e.g., carrots, celery, leek). Peel the onion and cut it into quarters. Place the empty crab shells, the soup vegetables, and the onion pieces in a large pan. Drizzle some oil over them. Roast everything in the preheated oven at 250 degrees (convection 230 degrees) for 30 to 40 minutes. Pour fish stock over them during the last 15 to 20 minutes. Strain the roasted ingredients through a fine sieve to catch the broth.
3. 3. Heat the crab butter in a pot. Peel the shallot and cut it into fine cubes. Sauté the shallot cubes and a pinch of caraway seeds in the butter. Sprinkle flour over them and sauté briefly. Deglaze the mixture with a generous splash of white wine. Add the prepared fish stock and simmer the soup, stirring occasionally, for 3 to 5 minutes. Season with salt, pepper, cognac, and a pinch of sugar. Warm the crab tails in the finished soup briefly.

Nutrition per serving

• kcal: 385
• Protein: 43 g · Fett/Fat: 18 g · Carbs: 5 g