Name: Spicy Crab Soup
Cook time: 2 1/4 hr
Total time: 3 hr
Yield: Makes 8 main-course servings
Ingredients: 16 cups water; 4 1/2 to 5 1/2 lb live blue crabs (about 14) or Dungeness crabs* (about 3); 1 medium white onion; 6 garlic cloves, 3 peeled and halved, 3 left unpeeled; 1 dried whole chipotle chile**, stemmed; 2 lb tomatoes; 2 tablespoons olive oil; 3 fresh epazote sprigs*** or 1 tablespoon crumbled dried; 4 (5-inch) corn tortillas, torn into 2-inch pieces; 1 teaspoon cornstarch; 1 3/4 teaspoons salt; a wide 8- to 10-qt heavy pot with a tight-fitting lid; kitchen shears; cheesecloth

Chilpachole de Jaiba

This typical dish is adapted from a recipe given to us by our official guide, Ricardo Muñoz. Although picking the crabmeat is time-consuming (enlist a friend to help), you will be rewarded with a truly exceptional soup.

Cooks' notes:

*Available at The Crab Place (877-328-2722).
**Available at Mexican markets and Chile Today—Hot Tamale (800-468-7377).
***We prefer Los Compadres brand, available at Latino markets and Rosa Imports (888-377-1032).

Recipe notes

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