Crabs are rarely thought of in this country in terms of soup and are usually served up fully " dressed." But there is an excellent potage which can be made from them and it is rather a novelty on the menu.


One large crab, or 2 small ones (the meat of the smaller crabs is undoubtedly the better), 6 ripe tomatoes, a few sprigs of parsley, thyme and marjoram, 1 large onion, 1 lemon, butter, breadcrumbs, salt and pepper.


Put 1 tablespoon of butter in a saucepan and when hot add the tomatoes cut in quarters. Crush them with a wooden spoon and cook till they are reduced to a pulp. Add 1 pint of water, the mixed herbs and seasoning and simmer gently for 15 minutes. While this is cooking, chop up the onion finely, brown it in butter and add to the soup. Now rub the tomatoes through a hair sieve into a basin, keeping, however, the water in which they were cooked. Replace all in the saucepan, add a little more hot water, 2 tablespoons of breadcrumbs, the meat of the crab cut in coarse pieces, and simmer gently for half an hour. Just before serving, add the juice of 1/2 a lemon, and in each soup plate put a thin slice of lemon. This soup, to be really good, should be highly seasoned and the addition of a clove of garlic—to those who are not prejudiced against the precious bulb—is a great improvement. Time: about 1 hour.