Ingredients
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1 kg crabs from one of the Blue Island Fish Markets
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2 carrots, diced
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2 sprigs of celery, finely chopped
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1 large onion, finely chopped
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1 cup olive oil
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1 cup rice (for three litres of stock)
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Salt
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Pepper
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1 bay leaf
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Fresh fennel, finely chopped
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Few fennel seeds
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Juice of 1 lemon
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3 – 3 ½ liters Water
Instructions
Boil the crabs in 3 litres of water for about 30 minutes. Add water if necessary. At the same time, in a little olive oil, sauté the onion, carrots and celery. Remove the crabs from the pan and add the rice, the sautéed vegetables and add salt, pepper and bay leaf to the stock. Next, add the lemon juice and the fennel.
Finally, open up the legs of the crabs and remove the flesh. There isn’t very much and is quite soft, so add it to the soup after serving so that it doesn’t dissolve completely.
Sprinkle with crushed fennel seeds.
Bon appétit!
