Giraffe Crab Soup Recipe
Giraffe Crab Soup
Flavors of the Seychelles
Total time: 15 to 30 minutes

Preparation time: a few minutes
Cooking time: about 20 minutes

Difficulty: Easy
- 2 giraffe crabs or common crabs
- 1 liter (4 cups) water
- 1 tbsp. soy sauce
- 3 stalks of lemongrass
- 1 tsp. grated ginger
- 1 - 2 chili peppers, chopped
- grated zest of 2 limes
- 1 sweet potato, cooked in water
- chopped fresh mint + a few whole leaves for garnish
  1. Put the crabs into boiling water for about 5 minutes. Cut into quarters and sauté in hot oil over medium heat. 
  2. Add the water and bring to a boil. Simmer for a few minutes, skimming the surface. 
  3. Strain the broth and set the crab aside.
  4. Pour the broth into a saucepan, heat for 5 minutes over low heat, add the soy sauce, very finely chopped lemongrass, grated ginger, chili and lime zest. 
  5. Plunge the crab into this broth for 2 minutes. 
  6. Cut up the sweet potato, previously cooked in water. Place into soup bowls and sprinkle with fresh mint.
  7. Add the crab; pour the broth over top. Serve very hot.
More recipe ideas

Collaboration: Air Seychelles

This recipe was created by Seychelles chef Renald Isaac of the Café des Îles, 111 rue Monge, 75005 Paris

Photos by Patrick Hamon.

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up