A 100% natural crab soup.
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.
Water, tomatoes, crab 20%, white wine, extra virgin olive oil, milk, vegetables, carob seed flour, garlic, salt, pepper, spices and carrageenan (seaweed extract).