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Crab Soup

By Saveur

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Ingredients

1 16-oz. package thin bún

(Vietnamese rice vermicelli)

10 live blue crabs (about 3 1/2 lbs.)

1/2 cup small dried shrimp

3 egg whites, beaten

5 tbsp. corn oil

5 scallions (green parts cut crosswise

into thirds, white parts thinly sliced)

2 1/2 tbsp. paprika

1 tbsp. fine shrimp sauce,

plus more for serving (optional)

1 tbsp. sugar

3 medium tomatoes, cored

and each cut into 8 wedges

2 cups mung bean sprouts

1 cup loosely packed mint leaves

1 cup loosely packed purple perilla

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