Crab Soup

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

8 ounces crabmeat, white and brown
1 1/2 tablespoons butter
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/2 cup rice, uncooked
10 ounces fish or chicken stock (1 1/4 cups)
2 cups milk
2 tablespoons Thai fish sauce
Salt and freshly ground black pepper, to taste
1 tablespoon fresh chopped parsley

Cooking Directions:

1. Melt the butter in a large saucepan. Add the onion, carrot and celery and cook for 3 to 4 minutes, stirring occasionally. Do not allow to burn.
2. Stir in the rice and cook for 1 to 2 minutes.
3. Add the fish stock and milk and bring to the boil. Reduce the heat and simmer for 15 to 20 minutes or until the rice and vegetables are cooked.
4. Purée the soup in a blender. Return to the pan and stir in the crabmeat and fish sauce. Heat gently for about 5 minutes, taste and adjust seasoning.
5. Serve sprinkled with chopped parsley.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 300; Total Carbs: 24g; Fiber: 1g; Protein: 18g.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.