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Litlunches

Crab Soup (Sopa de Cangrejo)

May 2, 2026

Crab Soup (Sopa de Cangrejo)

A rich and flavorful Latin American crab soup made with fresh vegetables, herbs, and tender crab meat in a savory broth.

  • Prep 25min
  • Cook 45min
  • Total 1h 10min
  • Yield 4 servings

Ingredients

  • 500g fresh crab (cleaned and cut into pieces) or crab legs
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 tomatoes, peeled and chopped
  • 1 carrot, sliced
  • 1 potato, diced
  • 1 liter fish or seafood broth
  • 1 cup coconut milk (optional, for a Caribbean-style variation)
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • Fresh cilantro, chopped
  • Salt and pepper to taste
  • Juice of 1 lime

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and bell pepper until softened.
  • Add the chopped tomatoes and cook for 5–7 minutes until they break down into a sauce.
  • Stir in paprika, cumin, salt, and pepper.
  • Add the carrot and potato, then pour in the seafood broth. Bring to a boil.
  • Reduce heat and simmer for 15 minutes until the vegetables begin to soften.
  • Add the crab pieces and cook for another 10–15 minutes until the crab is fully cooked.
  • Stir in coconut milk if using, and simmer for 5 more minutes.
  • Adjust seasoning and finish with fresh cilantro and lime juice.
  • Serve hot with crusty bread or rice.

Notes

This recipe is inspired by a passage from La loca de Gandoca by Anacristina Rossi. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.