First course

Velvety Pickled Cucumber and King Crab Legs Soup

Name: Velvety Pickled Cucumber and King Crab Legs Soup
Total time: 26 min
Ingredients: 84 g Green olives; 2 piece Pickled cucumber; 1 piece Pearl onion; 1 bunch Parsley; 5 g Sea salt; 4 g Cloves; 250 g King crab legs; 194 ml Crème fraîche; 145 g Basmati rice; 15 ml Corn oil; 108 ml Chicken stock

by Andrii M.

Cooking time26 min

Calories1,840 kcal / portion

Creation dateJul 29, 2026

Rating

Basmati rice145 g529 kcal
Chicken stock108 ml39 kcal
Cloves4 g11 kcal
Corn oil15 ml135 kcal
Crème fraîche194 ml762 kcal
Green olives84 g122 kcal
King crab legs250 g210 kcal
Parsley1 bunch18 kcal
Pearl onion1 piece4 kcal
Pickled cucumber2 piece10 kcal
Sea salt5 g0 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A velvety bowl built around pickled cucumber and king crab legs, simmered with pearl onion and green olives in a fragrant chicken stock. 1. Warm corn oil in a large pot and sweat pearl onion and green olives with pickled cucumber until softened. 2. Add the king crab legs and cook until lightly browned. 3. Pour in the chicken stock, season with sea salt and cloves, and simmer for 26 minutes after stirring in the basmati rice. 4. Stir in crème fraîche off the heat for a silky finish. Finish with parsley and serve piping hot.

Allergens

CrustaceansMilk