Recipe: Bisque d'étrilles retour de pêche

1- In a mortar or in your food processor, place your crabs and pound them until they are like a thick paste.

2- In a Dutch oven pour a splash of olive oil then your crab purée, your carrots, onion, garlic and thyme then sweat gently for 10 minutes covered, then add your spoonfuls of tomato, your spoonfuls of flour and your white wine sweat for another 5 minutes then add your water and bring to a boil, salt and add your spoonful of turmeric.

3- Cook for 20 minutes covered.

4- Strain your soup while pressing so that all the essences are present, add a light touch of cream and serve with small croutons.
*For me a soup even more flavorful than a lobster bisque and all of you my friends staying in the Caribbean do not hesitate to make it with your land crabs.
Another thing normally you should pound the crabs alive but I really struggle to do that.
The crabs small woolly crabs also called Portunus get their names from the Latin Strigilis because they resemble the curry combs which are brushes used for grooming horses.