INGREDIENTS

INSTRUCTIONS

In a bowl cover posole with water and soak overnight.  In a large heavy
soup pot heat oil and garlic over medium heat,  stirring occasionally
until garlic begins to brown. Stir in masa  harina and cook 2 minutes.
Whisk in 6 cups water in a slow stream,  making sure masa is evenly
incorporated. Bring to a boil, add crabs  and tightly cover pot. When
pot returns to a boil and crabs turn  pink, stir in cumin, oregano and
half of the roasted chiles. Reduce  heat to simmering, cover and cook 3
hours. Drain posole, stir into  soup and simmer 2 hours more.  In a
small bowl toss shrimp with salt and let sit just 1 hour. Pat  shrimp
dry. When ready to serve, heat a heavy skillet over high heat.  When
very hot and nearly smoking, add shrimp, tossing just until  cooked
through. Keep warm while you finish soup.  Remove crabs from pot, cut
them in half and squeeze their juices back  into soup; discard shells.
To soup add remaining roasted chiles, lime  juice, tomato and cilantro
leaves; adjust seasoning with salt and  pepper.  Divide rice among 4
heated soup bowls and fill with soup; garnish with  shrimp and cilantro
sprigs and serve immediately.  This recipe yields 4 servings.  Source:
"TASTE with David Rosengarten - (Show # TS-4629) - from the  TV FOOD
NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"  Recipe by: David Rosengarten  Converted by
MM_Buster v2.0l.

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