Recipes › Soup › Zuppa di Granchio Crab Soup Recipe

Zuppa di Granchio Crab Soup Recipe

Recipe by Pedro M. A. Neves

Zuppa di Granchio is a classic Italian coastal soup brimming with sweet crab meat, tomatoes, and aromatic herbs in a light, flavorful broth. This Sicilian and Southern Italian favorite celebrates the bounty of the Mediterranean, delivering tender chunks of crab in every spoonful. Served with crusty bread for dipping, it's an elegant yet rustic dish that captures the essence of Italian seafood cooking.

Ingredients

• 800 g fresh crab meat (or 680 g canned, drained)
• 60 ml extra virgin olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 400 g canned San Marzano tomatoes, crushed
• 500 ml fish stock or vegetable broth
• 250 ml dry white wine
• 2 bay leaves
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• Fresh flat-leaf parsley, chopped (for garnish)
• Crusty bread for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.

2. Add the minced garlic and red pepper flakes to the pot, stirring constantly for 1 minute until fragrant.

3. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to reduce by about half.

4. Add the crushed tomatoes, fish stock, bay leaves, and oregano. Stir well to combine all ingredients.

5. Bring the soup to a gentle simmer and cook uncovered for 15 minutes to allow flavors to meld and develop.

6. Add the crab meat gently to the pot, folding it in carefully to avoid breaking the meat into tiny pieces. Simmer for 5 minutes.

7. Taste the soup and adjust seasoning with salt and pepper as needed. Remove the bay leaves.

8. Ladle the hot soup into bowls, garnish generously with fresh parsley, and serve immediately with crusty bread.

Substitutions

• For vegetarians: replace crab meat with firm white beans or mushrooms (cremini or porcini); use vegetable stock instead of fish stock
• For shellfish allergies: substitute crab with flaked white fish such as halibut or cod in equal quantity
• For reduced fat: use 30 ml olive oil instead of 60 ml; the flavor will be slightly lighter but still authentic
• For gluten-free serving: omit bread or serve with gluten-free crackers

Tips

• Use fresh crab meat if possible for superior flavor; if using frozen, thaw completely and drain well before adding
• Reserve some of the crab cooking liquid or stock to thin the soup if it becomes too thick during cooking
• This soup can be made 1 day ahead and refrigerated; gently reheat over low heat and add fresh parsley just before serving to preserve its brightness
• Serve in warmed bowls to keep the soup at optimal temperature longer

Zuppa di Granchio originates from the Mediterranean coastal regions of Italy, particularly Sicily and Southern Campania, where crabs are traditionally caught in local waters. This humble yet refined soup represents the Italian principle of transforming simple, fresh ingredients from the sea into dishes of depth and elegance, often appearing on special occasion menus in seaside restaurants throughout the Amalfi Coast.

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