This started as a summer crab soup then took an unexpected turn then a fake and up an alley but came out somewhere in Southeast Asia. This soup has a kick, like make-you-sweat kick. The crab broth and crab meat give a flavorful base. Then the accompaniments: beef, cucumber, bean sprouts, and mushrooms bring texture and flavors. Now, I used some canned tomatoes and Rotel for the tomato flavor. Here is the real story: I used hot Rotel, so I had to add a cup of honey to cool it off. So in the recipe I listed mild Rotel; you can add jalapeños if you want more heat. I hope you like it.

3 whole blue crabs, cooked (Crosby’s Crabs)
24 ounces clam juice
32 ounces fish stock
16 ounces vegetable stock
2 16-ounce cans of diced tomatoes
1 12-ounce can Rotel, mild
1 large onion, cut in chunks
2 tablespoons cooking oil
4 cloves garlic, minced
24 ounces crab claw meat
8 ounces bean sprouts
8 ounces cucumber spears
8 ounces rib eye, sliced thin
8 ounces chopped baby broccoli
8 ounces mushrooms, diced
12 ounces rice noodle strands
1 jalapeño pepper (optional)

In a stock pot on medium heat add oil and onions. Cook for 5 minutes.

Add crab bodies. Cook for 3 minutes.

Add fish stock and vegetable stock; cook for 10 minutes.

Add garlic and cook for 3 minutes.

Strain crab shells.

Add tomatoes and Rotel and cook for 35-40 minutes.

Add clam juice and cook for 1 hour.

Add crab meat. Cook for 15 minutes.

Cut broccoli in small pieces.

Add rice noodles to broth.

Add ribeye to broth and let sit for 4 minutes.

Assembly:
In a large bowl add
Cucumber pieces
Mushrooms
Bean sprouts
Broccoli pieces
Broth
Top with jalapeños