Curling up in bed (and crab soup)


Yesterday was a bit of a blur of Codral and humidity. In the words of Lauren Child’s precocious Lola: “I’m really, really ever so not well.”

Like my dear fellow blogger Pinky Poinker noted in my comments: “Nothing worse than a summer cold.”

But I soldiered on hazily with my plans for the day, including cooking dinner for a friend last night.

Nothing fancy, just a little something from my back catalogue: Caribbean Crab Soup.

When I mentioned to another friend that I was making soup she was horrified. Apparently you CAN’T serve soup in this weather. But it’s “Carribbean” … surely it never gets cold there?

Her doubts made me waiver slightly … it’s very easy to make me waiver … and I consider ducking out for beef cheeks, before realising I just didn’t  have the purchase of new ingredients in me (let alone cooking them). So soup it would have to be.

When I told the friend what I was making, they said they hoped it was fresh crab.

Geez, mate. No. It’s not fresh crab.

Why can’t someone just be grateful to get a meal they haven’t cooked themselves? Using fresh crab would cost me a freaking bomb. My compromise was to use one of those expensive tubs of fresh crab from the chilled aisle in the supermarket, supplemented with a can of crabmeat.

I’m a single mum who’s about to blow every cent in her name on a house on a busy road (today, hopefully!). So suck it up. Or should that be sup it up?

Grief aside, I love cooking for people. If I make you a meal, it’s my way of showing you I care (because I can be a bit robotic with my hugs).

When I put my mind to it, I’m not a pretty good cook, so it’s not such a bad gesture.

And, even without fresh crabmeat, I think this soup is rather yummy, especially with some lovely fresh bread.

Recipe: Caribbean Crab Soup


1 small onion, chopped

2 celery stalks, chopped

1 red capsicum, seeded and chopped

1 tsp chilli flakes

2 cloves garlic, crushed

3 tablespoons olive oil

1 cup white wine

4 cups fish stock

1 cup long grain rice

1 x 400g can chopped tomatoes

pinch saffon threads

150ml single cream

1 x 170g can crabmeat

1 x 140g tub Ocean Blue blue swimmer crab meat

lemon juice

METHOD: Saute the onion, celery, capsicum, chilli and garlic until soft. Pour in the white wine, 2 cups of fish stock, can of tomatoes, 1/2 cup rice, saffron and a little salt. Simmer gently for 15 minutes until rice is cooked. Cool and blend in a food processor. Push through a sieve and return to pan with 2 cups of fish stock, cream and 1/2 cup rice. Simmer until rice is cooked. Stir through crabmeat, add lemon juice to taste and serve.

Song of the day: Massive Attack “Unfinished Symphony”

6 thoughts on “Curling up in bed (and crab soup)

  1. Sounds like you need someone to make you chicken soup….

    Hope the cold’s getting better and fingers crossed for you with the house!!

  2. The soup looks and sounds delish. Garlic, capsicum and chilli should work wonders on your throat and sinuses. Chicken soup would be good for you too though. I’ve been waiting to hear about your ‘rendez-vous’ but I guess it was cancelled due to illness?? Get better soon 🙂

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