- August 2004
- Serves 4
- Hands on time 1 hour, plus 2 hours cooking time
Could there be a more classic French soup? This is a delicious, rich, crab soup recipe, flavoured with Pernod or brandy (your choice), fennel, saffron and cooked crab.
We’ll show you how to prepare your cooked crab in our video, below, too. And, if you have prawns to hand, you could try our prawn bisque instead.
- 7g (1g saturated)
- 13g (9.5g sugars)
Whatever you make with a whole crab, never forget that the pile of debris that’s left can be turned into one of the best soups ever. This recipe works just as well using prawn, lobster or langoustine shells.
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