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.

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