Remove all the meat from the crab and
pound it in a mortar or finely chop in a blender or food processor.
Thoroughly scrub the shell and put it into
a large saucepan with the remains of the claws, the water, wine, lemon
rind and juice, onion, celery, salt, peppercorns, bouquet garni and
Bring slowly to the boil, cover and simmer
gently for 30 minutes. Strain the stock into a medium saucepan. Blend
the cream with the egg yolks and stir in about 150ml (1/4 pint) of the
Pour the egg and cream mixture into the
soup. Stir in the crab meat and heat gently without boiling. Taste and
adjust the seasoning before serving, garnished with dill.
This recipe may also be used for lobster
or large cooked prawns.
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