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Veracruz Crab Broth

Name: Veracruz Crab Broth
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 3 leaves Hoja santa; 4 Guajillo Chilli; 2 tbsp Vegetable Oil; 1 kg Crab; 3 cloves Garlic; 1/2 pieza White Onion; to taste Salt; 1 ramita Epazote

70 min (20 prep + 50 cook) Medium 4 servings Veracruz / Tabasco

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 12 May 2026

Veracruz-style crab broth with hoja santa and epazote

About this recipe

Aromatic fresh crab broth in the Veracruz style, perfumed with hoja santa, epazote and guajillo chilli. A seafood soup with the soul of the Gulf of Mexico.

History & Origin

Crab broth is a treasure of the coastal cooking of Veracruz and Tabasco, where the abundance of the Gulf of Mexico inspires aromatic soups perfumed with local herbs such as hoja santa and epazote.

Estimated cost

£13.50

Total cost

£3.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

25g

Protein

10g

Carbohydrates

15g

Fat

Fibre

600mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the crabs thoroughly with cold water. If whole, halve them and remove the gills. Set aside.
2
Toast the guajillo chillies on a dry griddle on both sides for 30 seconds. Soak in hot water for 15 minutes until soft.
3
Blend the soaked chillies with a garlic clove, ¼ onion and ½ cup of the soaking water. Strain and set aside.
4
In a large pot, fry the onion and garlic in oil until golden. Add the chile sauce and cook for 5 minutes.
5
Add 2 litres of water, the hoja santa leaves and epazote. Bring to the boil and season with salt.
6
Add the crabs and cook over medium heat for 20-25 minutes until fully cooked. Adjust seasoning and serve hot.