A traditional fishermen recipe made by Raymond Polito in Sete on the French Mediterranean coast. This crab soup is only made with natural ingredients.

My tasting advice : dilute with half a water volume, warm up at low heat and serve with garlic croutons that you will brown in a buttered pan.

An original rice sauce recipe : add 2 big spoons of thick fresh cream for 4 spoons of this non diluted crab soup, add a yolk of egg, mix and serve with rice or fresh pasta.

Composition : crabs, water, tomatoes, vegetables, olives oil, white wine, garlic, salt, pepper, aromatics and saffron.

Cannery : Azais - Polito

Origin : Sète, Méditerrannée (France)

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