Mexican Crab And Corn Soup

By Sunset
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1 pound Roma tomatoes

1 onion (1/2 lb.), peeled and cut into 1-inch wedges

4 cloves garlic, unpeeled

2 or 3 fresh jalapeƱo chilies (1 to 1 1/2 oz. total)

1 tablespoon olive oil

1/3 cup dehydrated masa flour (corn tortilla flour)

3 cups fat-skimmed chicken broth

4 bottles (8 oz. each) clam juice

2 live or cooked Dungeness crabs (about 4 lb. total), cleaned and cracked; reserve golden crab butter (optional)

2 ears corn (6 to 8 in.) or 1 package (10 oz.) frozen corn kernels

3 or 4 epazote sprigs (4 in.) or 1 tablespoon crushed dried epazote (optional)


2 limes, cut in half

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