Veracruz Crab Broth

About this recipe

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

1. 1

   Wash the crabs thoroughly with cold water. If whole, halve them and remove the gills. Set aside.

2. 2

   Toast the guajillo chiles on a dry griddle on both sides for 30 seconds. Soak in hot water for 15 minutes until soft.

3. 3

   Blend the soaked chiles with a garlic clove, ¼ onion and ½ cup of the soaking water. Strain and set aside.

4. 4

   In a large pot, fry the onion and garlic in oil until golden. Add the chile sauce and cook for 5 minutes.

5. 5

   Add 2 litres of water, the hoja santa leaves and epazote. Bring to the boil and season with salt.

6. 6

   Add the crabs and cook over medium heat for 20-25 minutes until fully cooked. Adjust seasoning and serve hot.