Cromer Crab Soup

Serves 4

Soup

3 large dressed Cromer Crabs
1 small onion, 1 clove garlic, 1 fresh chilli
50 ml of extra virgin olive oil
4 tbsp chopped flat leafed parsley
Juice of half a large lemon and 1 lime
1200ml fish stock
150 ml double cream
salt and pepper to taste
Crab Butter

100g soft butter
reserved crab
anchovy paste to taste
Put one half of a crab to one side. Chop onion, garlic and chilli.
Fry onion in olive oil until transparent, then add garlic.
Add chilli, lemon and lime juices and the remaining crab.
Transfer to a blender and liquidise until smooth.
Add stock until you have the consistency you require.
Reheat, but do not boil, and season to taste.
Swirl cream over, and sprinkle with chopped parsley.
Beat together the ingredients for the crab butter to make a spread.
Serve accompanied by warm toast and crab butter.

Recipe by Gloria May

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