Authentic Swansea Crab & Saffron Soup

Gently sauté shallots and celery in butter. Pour in fish stock and add a pinch of saffron threads, steeping to release color.

Add fresh crab meat (both white and brown for richness).

Stir in double cream and heat through gently without boiling.

Season with a squeeze of lemon, sea salt, and a touch of white pepper.

A refined coastal luxury from the Swansea Bay area.