Soup with Crab Meat and Ginger

Cut the carrot and the leek into small pieces with a sharp kitchen knife and put them into a large pot together with the bay leaf spice and the fish stock. Bring everything to a boil.

Reduce the temperature and simmer gently for about 10 minutes with the lid closed until the vegetables are almost tender.

Remove all the meat from the cooked crabs. To do this, break off the claws and put them aside. Break the joints and remove the meat with a fork or skewer.

Add the meat to the fish stock together with the ginger, soy sauce and star anise and bring to the boil. Simmer for 10 minutes until the vegetables are tender and the crab meat is cooked.

Season the soup and pour into a warmed soup tureen or individual serving bowls and decorate with the crab claws. Serve immediately.

Use canned or thawed frozen crab meat.

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