BAHAMIAN CRAB SOUP
Although sunny days are a normal occurrence in the Islands of the Bahamas we also enjoy those occasional days when liquid sunshine falls, for it never rains in the Bahamas. And these liquid sunshiny days especially during the summer months are when crabs walk and soup pots come out and family comes over with bowls. Ingredients: 6 white land crabs, washed
Ingredients:
1/4 lb Salt pork or 2 tsp. bacon fat or oil
1 large Onion, sliced
3 Tbsp. Tomato paste
1 Tbsp. Flour
Salt & Pepper to taste
1/4 tsp. Thyme
3 Tbsp. Rice, uncooked
Vegetables (potatoes, cassava, yam, carrots, etc) as desired
2 quarts Water boiling
Preparation:
Separate crab back (top shell) from body of crab. Remove fat from crab back, being careful not to break the bitter gall(it’s a little oval sac). Discard gall and back shells. Remove fat from body shell, if any. Save fat & body shells and set aside. In coup (thick bottomed) pot fry salt pork until crispy or heat bacon fat or oil; add onion, tomato paste, flour & seasonings. Cook, stirring constantly, until onions are golden brown. Crack body shells and add with claws and crab fat to cooking pot; cook and stir 1 minute. Add 2 quarts boiling water and rice; simmer 2 hours. Vegetables such as potatoes, carrots and whatever you have may be added. Serve hot.
