Crab Chileatole Soup Recipe
epazote, corn masa, charred corn, local lump crab
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Ingredients
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Base Ingredients
Crab Ingredients
Garnishes
Method
Soup Preparation
- 1
Prepare the Base
In a large pot, combine the vegetable broth, corn masa, and epazote. Stir well to dissolve the masa completely.
- 2
Simmer the Base
Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking. Allow it to simmer for about 10 minutes.
- 3
Add Charred Corn
Once the broth has thickened, add the charred corn kernels and stir to combine.
- 4
Incorporate the Crab
Gently fold in the lump crab meat. Season with salt and pepper, and allow the soup to heat through for about 5 more minutes.
- 5
Finish with Lime Juice
Remove the pot from heat and stir in the lime juice. Adjust seasoning as needed.
Serve the Soup
- 6
Plate the Soup
Ladle the soup into bowls, ensuring an even distribution of crab and corn.
- 7
Add Garnishes
Top each bowl with fresh cilantro, sliced jalapeños, and a dollop of sour cream to taste.