For some reason this Tabou Combo song, makes me feel like this dish!
A good delicious Caribbean crab soup.
Locally, we call these colorful crustaceans “cirique” but these little blue crabs are scientifically known as Callinectes sapidus, which translates to “savory beautiful swimmer.”
Tempted? The name alone sounds quite delicious, wouldn’t you agree?
As the song says, “Aux Antilles” is where there are all things beautiful, and these little suckers are no exception.
Tabou Combo is one of our iconic bands in Haiti, known worldwide. Their album “Aux Antilles”, released in 1989, remained 6 weeks in the European and Caribbean charts. This album was also voted Best Haitian Music Album at the 1st Annual Caribbean Music Awards, and I’m sure if you ask my brother Luc why, he’ll tell you its simply because Tabou Combo is and always will be a LEGEND.
As the song suggests, even if life has brought you far, and you are a true Caribbean islander, you will come back to your motherland.
I am certain that these little delicatessen crabs bring the heat of our beaches, sunshine, tropical breeze and the sound of the waves to your mind.
Am I making you nostalgic? Sorry if I am.
Make yourself happy and get cooking. Prep yourself a heartwarming bowl of bouillon with the sweet, delicate flavors and tender meat of our Caribbean blue crabs.
Most seafoods should be simply threatened with heat and then celebrated with joy.
— Jeff Smith
Put some fingers in it. Dig it. Don’t hesitate.
Interesting fact about this crustaceans: female blue crabs only mate once in their lifetime.
Faithful ladies of the ocean!
Kind of their way to say that there is nothing like the “Antilles” for them either.
Blue Crab "Cirique" Bouillon
Heart-warming soup with Caribbean blue crab known locally as cirique.
- 8 fresh blue crabs (cirique)
- 2 limes (used to scrub the crabs)
- 4 cups seafood stock (1 brick)
- 4 cups water
- 1 large carrot cut into rounds
- 4 cups chopped cabbage
- 2 cups chopped spinach
- 1/2 cup chopped parsley
- 1 onion cut into cubes
- 1/2 cup diced bell pepper
- 1/2 cup leek cut into pieces
- 1 cup gnocchi
- 4 tbsp creole garlic marinade (or 1.5 tbsp garlic paste)
- 2 tbsp olive oil
- 2 tbsp butter
- 3 tbsp lime juice
- 2 tbsp Complete Seasoning (BADIA)
- 1 tsp curry
- 1 tsp italian herbs
- 1 tbsp white wine vinegar
- 1/2 tsp black pepper
- salt to taste
- hot pepper if desired
Wash thoroughly and scrub your whole fresh crabs with your 2 limes. This will help clean and tame the strong seafood smell.
In a large pot, heat 2 tablespoons olive oil and add garlic. Sauté a few minutes and release the garlic aromas.
Add onions and bell pepper and sauté 5 minutes, mixing occasionally.
Ass seafood stock and water, black pepper, salt to taste, lime juice, vinegar, curry, Italian herbs, all purpose seasoning, butter and bring to a boil.
Add carrots, leek, cabbage and spinach and let simmer 10 minutes to cook vegetables to tenderness and release flavor.
Add crab and gnocchi and mix well, plunging them into the soup. Let cook over low heat another 15 minutes. Your blue crabs will almost instantly turn a beautiful vibrant orange color.
Add fresh chopped parsley (and hot pepper if desired) and serve warm.