Mexican · Dinner
Veracruz Crab Soup with Chipotle
Chilpachole de Jaiba
Veracruzan crab soup of blue crab meat simmered in a charred tomato and chipotle broth with epazote, garlic, and onion, ladled into a bowl with a wedge of lime, fresh cilantro, and a warm corn tortilla.
$$
12 minsPrep
23 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
285Calories
28gProtein
12gFat
18gCarbs
4gSugar
3gFiber
820mgSodium
85mgChol
Goes well with
AlbarinoAlbarino — A refreshing pairing for this...
local
Mezcal Espadin, neatMezcal Espadin, neat — A refreshing pair...
international
Instructions
1
Prep
Pick over 400g blue crab meat for shell fragments. Season with 0.5 tsp salt and 0.5 tsp pepper; set aside. Halve 6 medium tomatoes and 1 white onion. Peel 8 garlic cloves. Chop 20 epazote leaves. Dice 60g white onion for topping. Chop 4 tbsp cilantro. Cut 1 lime into wedges.
2
Char
Heat a dry skillet over medium-high heat 1 minute. Add halved tomatoes, onion, and garlic; char 8–9 minutes, turning often, until blackened and tomatoes collapse. Transfer to a blender with 4 chipotle chiles and 2 tbsp adobo sauce; blend until smooth. Press through a fine sieve, discarding solids.
3
Build
Heat 2 tbsp oil in a heavy saucepan over medium-high heat 1 minute. Pour strained tomato-chipotle base into hot oil; cook 3–4 minutes stirring, until deepened to brick red and surface bubbles thickly.
4
Simmer
Pour 1500ml stock into pan; add 2 bay leaves, epazote, 1 tsp oregano, 1 tsp salt. Bring to boil over high heat, then reduce to medium-low and simmer uncovered 9–10 minutes until fragrant and slightly thickened.
5
Build 2
Add seasoned crab to simmering broth; cook over medium-low heat 3–4 minutes, gently swirling, until heated through and broth absorbs its brine. Discard bay leaves and taste; adjust salt as needed. While crab cooks, char 2 small corn tortillas over gas flame or in dry skillet 20 seconds per side until pliable with dark spots.
6
Plate
Ladle chilpachole into deep bowls with generous chunks of crab. Top with diced onion and cilantro. Serve warm tortillas and lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) blue crab meat
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 6 medium tomatoes
- 1 white onion
- 8 garlic cloves
- 4 whole chipotle chiles in adobo
- 2 tbsp adobo sauce
- 2 tbsp neutral oil
- 1500ml (6 cups) fish stock or chicken stock
- 2 bay leaves
- 20 fresh epazote leaves
- 2 tsp dried epazote
- 1 tsp dried oregano
- 2 small corn tortillas
- 60g (2.1 oz) white onion
- 4 tbsp fresh cilantro
- 1 lime