Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Jumbo crabmeat - picked over To remove cartilage

  2. 1 Fresh cayenne chile

  3. 3 tablespoons 45ml Canola oil

  4. 1 tablespoon 15ml Garlic clove - blanched, minced (large)

  5. 1 tablespoon 15ml Finely-chopped onion

  6. 2 teaspoons 10ml Garam Masala

  7. 2 tablespoons 30ml Fresh ginger juice

  8. 1 teaspoon 5ml Saffron powder

  9. 4 cups 948ml Heavy cream Coarse salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Set aside 1/4 cup of the crabmeat for a garnish. Wash the chile and remove the stem. Cut the chile in half crosswise and mince the top half only. Reserve the bottom for another use. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the garlic, onion, and minced chile. Saute for about 3 minutes or just until vegetables begin to brown slightly. Stir in the garam masala. When well combined, add the ginger juice. Stir well again. Add the larger portion of the crabmeat and bring to a simmer again. Simmer for 5 minutes, stirring gently from time to time. Stir in the saffron and simmer for an additional minute. Add the cream and bring to a simmer again. Lower the heat and allow the soup to just barely simmer for about 15 minutes, or until it is slightly reduced. Taste and adjust seasoning with salt, if necessary. Pour an equal portion into 6 shallow soup bowls. Garnish the center of each serving with some of the reserved crabmeat and serve immediately. This recipe yields 4 servings.


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