Crab Chilpachole
Authentic Veracruz chilpachole de jaiba crab soup with chipotle and epazote. High-protein Mexican seafood soup ready in 60 minutes.
20mPrep
40mCook
4Servings
320Calories
38gProtein
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Ingredients
- 1200 gwhole fresh crabs
- 400 gtomatoes
- 3 unitschipotle chiles
- 1 unitancho chile
- 6 clovesgarlic
- 200 gonion
- 8 gepazote
- 30 gmasa harina
- 1500 mlfish stock
- 30 mlvegetable oil
Ingredients
- 1200 g whole fresh crabs
- 400 g tomatoes
- 3 units chipotle chiles
- 1 unit ancho chile
- 6 cloves garlic
- 200 g onion
- 8 g epazote
- 30 g masa harina
- 1500 ml fish stock
- 30 ml vegetable oil
Instructions
- Clean and halve crabs.
- Toast and soak chiles, blend with tomato, garlic and onion.
- Fry sauce until thickened in oil.
- Add fish stock and bring to boil.
- Add crabs and epazote, simmer 20 min.
- Dissolve masa in cold water, stir into soup to thicken.
- Season and serve with lime and tostadas.