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Add a photoServings: 4
Ingredients
- 3/4 lb jumbo crabmeat picked over
- Â Â to remove cartilage
- 1 x fresh cayenne chile
- 3 Tbsp. canola oil
- 1 lrg garlic clove blanched, chopped
- 1 Tbsp. finely-minced onion
- 2 tsp Garam Masala
- 2 Tbsp. fresh ginger juice
- 1 tsp saffron pwdr
- 4 c. heavy cream
- Â Â Coarse salt to taste
Directions
- Set aside 1/4 c. of the crabmeat for a garnish. Wash the chile and remove the stem. Cut the chile in half crosswise and mince the top half only. Reserve the bottom for another use.
- Heat the oil in a large heavy-bottomed saucepan over medium heat. Add in the garlic, onion, and chopped chile. Saute/fry for about 3 min or possibly just till vegetables begin to brown slightly. Stir in the garam masala. When well combined, add in the ginger juice. Stir well again.
- Add in the larger portion of the crabmeat and bring to a simmer again. Simmer for 5 min, stirring gently from time to time. Stir in the saffron and simmer for an additional minute.
- Add in the cream and bring to a simmer again. Lower the heat and allow the soup to just barely simmer for about 15 min, or possibly till it is slightly reduced. Taste and adjust seasoning with salt, if necessary.
- Pour an equal portion into 6 shallow soup bowls. Garnish the center of each serving with some of the reserved crabmeat and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 595 | |
| Calories from Fat 494 | 83% |
| Total Fat 56.11g | 70% |
| Saturated Fat 28.66g | 115% |
| Trans Fat 0.04g | |
| Cholesterol 240mg | 80% |
| Sodium 329mg | 14% |
| Potassium 433mg | 12% |
| Total Carbs 4.18g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.32g | 0% |
| Protein 20.06g | 32% |
