Having just returned from my parent’s home in beautiful Pembrokeshire, my freezer is now stocked with a plethora of home-caught crustaceans courtesy of my fisherman father. He put the boat to sea for the season while we were there, and P and I were on board for the first lobster pot pull up! Here she is enjoying the ride.
I decided to dress one of the edible crabs as well as a spider crab to use some of the white meat in this humble yet incredibly satisfying crab noodle soup.
Firstly, dress the crabs. If you’re unsure how to do this Delia’s step by step photographic instructions will guide you through it. The most important thing to remember is don’t eat the gills, or dead man’s fingers as they’re more commonly known. Although not actually poisonous, they’re very tough and hard to digest.
Once you have a bowl of nice white flakes of meat in front of you you’re ready to proceed with the soup.
Firstly, I boiled the shells in a pan of water for a good hour to give me a nice light stock.
I drained the boiling stock, through a sieve and into a jug which had a bundle of flat rice noodles in it. The reason for soaking the noodles in stock rather than plain water is because, in my opinion, it allows them to absorb extra flavour as they soften.
While the noodles were soaking I fried off some finely minced lemongrass, galangal, garlic and shallots in a little coconut oil.
Once softened I added a couple of minced Thai chillis (don’t go overboard as you don’t want to drown out sweet and subtle flavour of the crab). Once the noodles were soft, I fished them out of the stock and put them in a bowl before pouring the stock into the pan. At this point I added a tablespoon each of fish sauce, rice wine vinegar and light soy sauce, some lime leaves, a small chunk of rock sugar and about 100ml coconut milk. Simmer to allow the flavours to get to know each other before seasoning further with lime juice, salt and pepper. For extra protein I threw in a handful of frozen prawns (fresh would be best in this instance, but unfortunately I only had cooked in) and some of the crab meat.
Once I’d ladelled the broth over the noodles, Thai basil, chopped coriander, spring onions and a sprinkling of red chilli finished it off nicely. Delicious! Even our 5 year old enjoyed it!