Top 10 Delicious Crab Soup Recipes for Summer Days

Ingredients:

• 1 bunch of day lilies
• 1 bunch of water spinach
• 300g field crabs
• Seasonings: salt, seasoning powder, 1 small spoon of fish sauce (optional)

Instructions:

• Step 1: Prepare the crab: Choose live, agile, intact crabs. Soak them in clean water for 30 minutes to remove dirt. Clean the crabs, remove the gills and intestines, then gently squeeze the meat into a bowl. Grind or blend the crab meat until smooth. Add salt and water to the ground crab meat, then gently squeeze to extract the crab-flavored water.
• Step 2: Prepare the greens: Clean and trim the day lilies and water spinach.
• Step 3: Cook the crab soup: Boil the crab-flavored water in a pot over low heat. Once boiling, add the day lilies, water spinach, and crab shell. Season with salt, seasoning powder, and fish sauce (if using). Simmer until the crab meat forms chunks without falling apart. Cook uncovered to retain the green color of the greens. After boiling for 1 minute, turn off the heat and serve.

Ingredients:

• 200g field crab
• 150g butterfly pea flowers
• 20g seasoning

Instructions:

• Prepare the ingredients and cook the crab soup: Clean the field crab, chop it into small pieces, dissolve it in 1 liter of water, then strain to obtain crab-flavored water. Rinse the butterfly pea flowers and drain. Pour the crab-flavored water into a pot, bring to a boil, add seasoning, and then add the butterfly pea flowers. Bring to a boil again, season to taste, and then turn off the heat.
• Finished product: Crab soup with butterfly pea flowers is delicious, sweet, and highly nutritious. Treat your family to this dish occasionally.

Ingredients: Serves 2

• 350g ground crab
• 100g Chinese celery
• 50g cilantro
• 5 stalks spring onions
• 3 tomatoes
• 1 onion
• 1 tablespoon cooking oil
• Seasonings: a pinch (salt/sugar/seasoning powder/msg)

Instructions:

• Prepare the crab water:
  • Put ground crab into a small bowl, mix with clean water, then strain. The total amount of water used to extract crab meat should be 2 liters, divided into several times until the water becomes clear.
  • Pour the crab water into a pot, set aside to let the crab meat settle down while preparing the other ingredients.
• Prepare the remaining ingredients:
  • Rinse tomatoes, cut into wedges. Peel and slice the onion. Rinse Chinese celery, spring onions, and cilantro, cut into pieces.
• Stir-fry the tomatoes:
  • Heat a little oil in a pan, add the white part of the spring onions, then add a tablespoon of cooking oil. Stir-fry the tomatoes, season with a pinch of seasoning powder, stir until the tomatoes release some juice and soften, then turn off the heat.
• Cook the soup:
  • Bring the crab meat water pot to the stove, cook over medium heat until the crab meat floats to the surface and the water boils, then uncover the pot.
  • Let it boil for about 5 minutes until all the crab meat floats to the top, then add the stir-fried tomatoes, season with a pinch of seasoning powder, half a pinch of salt, 2 pinches of sugar, stir gently until the seasonings dissolve completely, then skim off any foam.
  • Next, add the onion, cook for another 3 minutes until the onion is slightly cooked, then add Chinese celery and spring onions, 1/3 pinch of msg, stir well, then add cilantro and turn off the heat.
• Finished product:
  • Crab meatball soup with bitter vegetables is sweet, savory, and incredibly appetizing. This dish pairs well with rice or noodles.