French Ways with Small Crabs from Mediterranean Seafood by Alan Davidson
All edible crabs can form the basis of a soup, but the common crab or crabe vert is perhaps the most suitable and is the choice of the Marseillais for soup-making purposes. The local name is favoui...
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Ingredients
- white part of a leek
- crabes verts
- tomato
- pasta
- onion
- garlic
- salt
- pepper
- bread
- water
- bouquet garni
- olive oil
- tomatoes
- saffron
- rice
- cheese
- crabs
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