Veracruz Crab Broth
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
2g
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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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