Embark on a culinary journey to the vibrant flavors of Mexico with this tantalizing Mexican crab soup. This traditional dish, known as Sopa de Jaiba, is a symphony of fresh crab, aromatic spices, and a rich, flavorful broth. Indulge in the authentic taste of Mexico with two delectable variations: the classic tomato-based Sopa de Jaiba and the savory green Sopa de Jaiba Verde. Both recipes offer a unique twist on this beloved soup, ensuring an unforgettable dining experience. Let your taste buds dance to the rhythm of Mexican spices as you savor every spoonful of this heartwarming and satisfying soup.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN CRAB SOUP
This recipe represents the cuisine of Vera Cruz, Mexico -- spicy and flavorful. The soup features a spicy depth of flavor from the pickled jalapenos and capers (which is why you don't want to substitute the canned capers and jalapenos with fresh) and a nice touch from the green olives.
Provided by Vickie Parks @Northwestgal
Categories Fish Soups
Number Of Ingredients 16
Steps:
- 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 1/2 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. This soup can be made up to 1 day in advance, following Steps #1 and #2, and kept in refrigerator. Then proceed with Step #3 when ready to reheat and serve.
- Stir in the crab and continue to simmer until crab is heated through, stirring and being careful not to let the soup boil or the cooked crabmeat will become rubbery.
- Just before serving, stir in the chopped cilantro, and serve with lime wedges on the side.
OLD-SCHOOL BALTIMORE CRAB SOUP
This crab soup recipe mirrors the traditional crab soups made by Baltimore women over the last 50 years. It is a milder-flavored, lighter-colored soup than the ones typically served in modern seafood restaurants. Homemade crab soup is a staple at most Maryland cookouts and family gatherings. Serve with crackers.
Provided by FoodJunkie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 4h25m
Yield 12
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside.
- Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes.
- While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 64.3 g, Cholesterol 33.6 mg, Fat 3.5 g, Fiber 14.3 g, Protein 21.1 g, SaturatedFat 0.8 g, Sodium 2079.4 mg, Sugar 10.6 g
SOUTH CAROLINA SHE-CRAB SOUP
This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!
Provided by SOWEN
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
- Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
- Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 19.6 g, Cholesterol 240.1 mg, Fat 57.7 g, Fiber 0.4 g, Protein 20.8 g, SaturatedFat 35.6 g, Sodium 485.4 mg, Sugar 1.3 g
Tips:
- Use fresh, high-quality ingredients: Fresh seafood, vegetables, and herbs will give your soup the best flavor.
- Don't be afraid to experiment with different types of seafood: Crab, shrimp, and fish are all great options for Mexican crab soup.
- Be careful not to overcook the seafood: Overcooked seafood will become tough and chewy.
- Use a variety of vegetables in your soup: This will add flavor, texture, and nutrients.
- Don't be afraid to add spices: Mexican crab soup is typically spicy, so don't be afraid to add some chili peppers or cumin.
- Serve your soup with a variety of toppings: This could include cilantro, avocado, sour cream, or lime wedges.
Conclusion:
Mexican crab soup is a delicious and easy-to-make soup that is perfect for any occasion. With its bold flavors and variety of textures, this soup is sure to be a hit with your family and friends. So next time you're looking for a new soup recipe, give Mexican crab soup a try!
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