Cream of Crab Soup

A traditional fishermen recipe made by Raymond Polito in Sete on the French Mediterranean coast. This crab soup is only made with natural ingredients.

Tasting: Add the same volume of water and heat 7mn. Serve with garlic croutons, rouille and grated cheese.

An original rice and pasta sauce recipe : add 2 tablespoons of thick fresh cream for 4 spoons of this non diluted crab soup, add a yolk of egg, mix and serve with rice or fresh pasta.

Ingredients: Crabs, water, tomatoes, vegetables, olives oil, white wine, garlic, salt, pepper, aromatics and saffron.