SPICY CRAB SOUP

Serves 6
Green Blue swimmer crabs 1.2 kilo
Garlic 3 cloves unpeeled
Tomatoes 2
Onion ½ small onions finely chopped
Olive oil 2 tbsp
Chipotle Chillies, 2 seeds removed coarsely chopped
Coriander 2 Tbsp finely chopped
Lime wedges to serve
· Bring 2 litres of well salted water to the boil in a large saucepan, add crab and bring back to the boil and cook for 5 Minutes. Remove crab and reserve liquid
· Clean crabs
· And reserve the meat, return shells to the pan, cover and simmer for thirty minutes, Strain , reserve liquid and discard the shells
· Preheat oven to 180C. Combine garlic and tomatoes in roasting pan and roast for 10 minutes or until soft. When cool enough to handle peel and process with onion in food processor until smooth set aside
· Heat oil in large saucepan over medium heat, add tomato mixture and cook until thickened slightly. Add reserved liquid and simmer for 40 minutes.
· Stir in chillies and simmer for another 10 minutes
· Season to taste with pepper and salt, stir in crabmeat and cook until warmed through.
· Stir in coriander and serve with Lime wedges.