Mexican Crab and Corn Soup

Name: Mexican Crab and Corn Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 907 grams bottles each) clam juice; 2 ears corn (6 to 8 in.) or 1 package (10 oz.) frozen corn kernels; 710 milliliters fat-skimmed chicken broth; 4 cloves garlic, unpeeled; 2 limes, cut in half; 79 milliliters dehydrated masa flour (corn tortilla flour); 1 Tbsp olive oil; 227 grams onion , peeled and cut into 1-inch wedges; 454 grams Roma tomatoes; 4 servings Salt

Mexican Crab and Corn Soup is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains around 7g of protein, 6g of fat, and a total of 278 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a soup. A mixture of limes, roma tomatoes, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes. Autumn will be even more special with this recipe.

Instructions

In a 10- by 15-inch pan, arrange tomatoes, onion, garlic, and chilies in a single layer. Broil about 4 inches from heat until charred, turning as needed, 13 to 15 minutes.

Ingredients you will need

Tomato

Chili Pepper

Garlic

Onion

Equipment you will use

Frying Pan

Remove vegetables as they char. Cool. Peel garlic; pull off and discard chili skin, seeds, and stems. In a blender or food processor, pure vegetables.

Ingredients you will need

Vegetable

Garlic

Chili Pepper

Seeds

Equipment you will use

Food Processor

Blender

Pour pure and oil into a 5- to 6-quart pan over high heat. Stir often until mixture is slightly darker, 5 to 7 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Mix masa flour and broth. Stir into pan along with clam juice.

Ingredients you will need

Clam Juice

Masa Harina

Broth

Equipment you will use

Frying Pan

For added flavor, if desired, rub crab butter through a fine strainer into pan.

Ingredients you will need

Butter

Crab

Dry Seasoning Rub

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Sieve

Frying Pan

Bring mixture to a boil, stirring; occasionally; cover and simmer gently for 5 minutes.

Meanwhile, remove husks and silk from corn. With a heavy knife, cut corn crosswise into 1-inch-wide wheels; if needed, pound back of knife gently with mallet to force blade through cob.

Ingredients you will need

Corn

Equipment you will use

Knife

Add epazote (if dried, tie in cheesecloth), corn, and crab pieces to pan. Cover and simmer until crab is hot, 5 minutes (if cooked) to 10 minutes (if raw).

Ingredients you will need

Epazote

Corn

Crab

Equipment you will use

Cheesecloth

Frying Pan

Remove and discard epazote.

Ingredients you will need

Epazote

Ladle soup into bowls. Season to taste with salt and juice squeezed from limes.

Ingredients you will need

Juice

Lime

Salt

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

907grams

bottles each) clam juice 2

ears corn (6 to 8 in.) or 1 package (10 oz.) frozen corn kernels 710milliliters

fat-skimmed chicken broth 4cloves

garlic, unpeeled 2

limes, cut in half 79milliliters

dehydrated masa flour (corn tortilla flour)1Tbsp

olive oil 227grams

onion , peeled and cut into 1-inch wedges 454grams

Roma tomatoes 4servings

Salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.