How to Cook Delicious Sea Crab Soup with Squash for a Tasty Meal

How to make Sea Crab Soup with Gourd

• 1

  Prepare the sea crab

  To anesthetize and prepare the sea crab quickly and effectively, after purchasing the crab, you should immediately soak it in cold ice water for about 10 – 15 minutes until the crab is completely paralyzed.

  Next, use a brush to scrub off mud and sand from each part of the crab, then rinse the crab thoroughly with water and let it drain.

  Then, use your hands to separate the crab shell from the crab body, remove the hair and the lungs inside, and then use a knife to cut the crab body into 4 pieces.

  Proper way to prepare sea crab:

  • Ideally, you should use a sharp object to stab the crab’s abdomen (destroy the nerve) so that the crab does not move before removing the string.
  • Alternatively, you can place the crab (still tied) in ice water to numb its limbs before proceeding with the preparation.
  • After bringing the crab home from the market, if you do not have time to prepare it immediately, you should keep the crab in a cool place where you can easily sprinkle water on it to prevent it from “drying out” due to lack of water.
  • However, do not put the crab in water immediately after purchasing, as this can cause it to die from “thermal shock.” Do not allow the crab to die before preparation, as this can affect the quality of the crab meat.

  See details: Proper, quick, and simple way to prepare sea crab

  

  

  

  
• 2

  Prepare other ingredients

  Peel the gourd and wash it clean. Use a knife to cut it into thick round slices about 1/2 finger length, then continue to cut them into bite-sized strips.

  For the oyster mushrooms, when you buy them, cut off the stems, soak the mushrooms in diluted salt water for about 10 minutes, then remove and rinse thoroughly with water, and drain.

  For larger oyster mushrooms, tear them into 2 or 3 pieces. Keep the smaller mushrooms whole.

  How to clean oyster mushrooms quickly and effectively

  • After purchasing the oyster mushrooms, you can use a knife to remove the dirty part of the mushroom stems. Then, tear or cut the mushrooms into smaller pieces, suitable for eating (for larger mushrooms).
  • To clean the oyster mushrooms, soak them in diluted salt water for 10 minutes, then remove, rinse with clean water, squeeze dry, and let them drain.
  • Alternatively, you can soak them in diluted lemon juice water for about 10 minutes, then remove, rinse with water, squeeze dry, and let them drain.

  Cut off the roots of the green onions, wash them clean. Cut the green parts into small pieces, crush the white parts and then chop them finely.

  Peeled shallots, finely chopped.

  

  

  

  
• 3

  Sauté Crab

  Place a pot on the stove, add 1 tablespoon of cooking oil and heat it, then add the shallots and the green onion tops to sauté until fragrant.

  When the shallots are aromatic, add the crab. Stir briefly over medium heat until the crab meat is cooked and turns red.

  

  
• 4

  Cook the Soup

  Pour about 500 – 600ml of filtered water into the pot. Turn the heat to high and bring the water to a boil.

  Once the water is boiling, reduce the heat. Add 2 teaspoons of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of fish sauce, and 1 teaspoon of salt into the pot, then stir well to dissolve all the spices.

  Tip: During the cooking process, you should regularly skim off the foam to keep the soup clear and visually appealing.

  Next, add the bottle gourd and oyster mushrooms to the pot, then turn the heat to high and cook until the broth boils again.

  Tip: Since the bottle gourd and mushrooms cook very quickly, do not cook them for too long to avoid them becoming mushy and unappetizing.

  Finally, taste and adjust the seasoning, add the chopped green onion to the pot, and then turn off the heat.

  

  

  

  
• 5

  Final Product

  This is a nutritious soup as it is seasoned with very few spices, and the broth has a sweet flavor primarily from the crab and gourd. The crab meat is firm and sweet. The gourd and mushrooms are cooked just right, so they still retain their natural crunch and sweetness.

  This dish is served hot with rice and accompanied by a bowl of salt, pepper, and lime, making it incredibly appealing!