Crab Soup | Indian Style Crab Soup | Seafood Recipes | Crab Soup Recipe by Varun Inamdar

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and offers a nutty flavor.

crabs

🥗Healthier: tofu

💰Cheaper: canned crab

Tofu provides a protein alternative, while canned crab is more affordable.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers reduce heat while adding sweetness.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity at a lower cost.

Scrub the crabs thoroughly to remove any murk before cutting them.

Soak the cleaned crabs in water to prevent leeching of black liquid.

Heat vegetable oil in a pan and fry sliced dry coconut until golden brown.

Add sliced onion, cloves of garlic, slices of ginger, and green chilies; stir until onions turn golden brown or translucent.

Add coriander leaves, powdered garam masala, turmeric, and chili powder; stir well and add salt to taste.

Remove from heat and allow the mixture to cool completely.

Grind the cooled mixture into a fine and smooth paste.

In the same vessel, add more oil and transfer the spice paste; sauté until fragrant and reduced by half, stirring intermittently to avoid burning.

Add the cleaned crabs to the sautéed spice mix and stir well.

Add water from the residual masala in the grinder and cook on medium to high flame for 8-10 minutes until crabs change color from black to deep orange, indicating they are cooked.

Finish the soup with a splash of lemon juice, freshly cracked pepper, and chopped coriander leaves as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens