Preheat oven to 375F. Crack crab and pick out meat. Save any roe
or fat (refrigerate). Add shells to water, bring to a boil, and simmer
20 minutes. Cool and strain through small mesh sieve.
Wrap garlic and onion in aluminum foil, bake in oven 10-15 minutes.
Puree with onion.
In a heavy soup pot or dutch oven, heat olive oil over medium-high
heat. Add puree all at once and stir constantly for 5 minutes. Salt
to taste. Add broth and simmer for 20 minutes. Chop chili chipole,
add, with epazole to broth, simmer 5 minutes. When ready to serve,
add crab and warm thoroughly.
(Apologies for mistakes herein. I have no experience with some of
these ingredients. HM)
