Bouillon Crabes
(Swimmer Crab Bouillon) Recipe
Origin: Mauritius Period: Traditional
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Ingredients
4 medium blue swimmer crabs (or whatever your local crabs are)
1 medium onion, coarsely chopped
1 tbsp thyme leaves, chopped
500ml chicken stock
250ml water
425g tinned chopped tomatoes
1 tsp garlic, crushed
1 tsp ginger, grated
1 tbsp coriander root and stem, finely chopped
1 tbsp coriander leaves, finely chopped
3 tbsp vegetable oil
4 red chillies, finely chopped
salt and black pepper, to taste
Bouillon Crabes
(Swimmer Crab Bouillon) Preparation:
Method:Clean the crabs and cut into serving pieces then season liberally with salt and black pepper, to taste. Add oil to a large pot and use this to fry the onions, thyme, ginger and garlic until the onions become soft and transparent. At this point add the tomatoes and allow to simmer until the tomatoes have broken down and formed an even sauce.
Add the coriander roots an stem along with the chillies and 250ml hot water. Mix thoroughly and allow to simmer until the sauce has blended well. Add the chicken stock, bring to a boil then add the crab pieces and continue simmering until the crab pieces turn red. Adjust the seasoning, as necessary then serve with rice and piments.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Seafood... More recipes using Chillies...
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Other recipes with crabs and tomatoes as primary ingredients:
Egusi Soup
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