Crab Soup

By Saveur
More from this source


Add a comment


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

You might also like

Spring Asparagus Soup With Fresh Crab
The Naptime Chef
Chinese Soup Dumplings Recipe (Pork & Crab)
Steamy Kitchen
Crab Soup
Corn Soup Recipe With Fresh Crab
La Tartine Gourmande
Corncob~Tango Crab Imperial Stuffed Prawns By L...
Wolfgang Puck
Avocado And Crab Soup
Parsnip & Crab Soup
The Kitchn
Fresh Corn Soup With Tomato-Crab Salsa
Cheeky Kitchen
She-Crab Soup
Coastal Living
Velvet Corn Soup With Crab And Ham
Food & Wine