"Those who forget the pasta are condemned to reheat it."--Unknown

Crab Pot Recipe

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This recipe for Crab Pot, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Monday, January 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 MEDIUM ONION, CHOPPED.
2 STALKS CELERY, CHOPPED.
5 STRIPS BACON CUT IN ONE INCH PIECES.
28 OUNCES DICED TOMATOES.
1 SMALL CAN (6 OUNCES) TOMATO PASTE.
1/4 CUP FRESH CHOPPED BASIL.
8 OUNCES FRESH CRAB CLAW MEAT.
½ CUP WORCESTERSHIRE.
2 TABLESPOONS OLD BAY SEASONING.
3/4 TEASPOON THYME.
1/4 CUP FRESH CHOPPED PARSLEY.
1 TEASPOON TABASCO.
1 CAN BEEF BROTH (CAMPBELL’S).
½ TEASPOON POWDERED OREGANO.
3 CANS CHICKEN BROTH (CAMPBELL’S).
16 OZ PKG FROZEN, MIXED VEGETABLES.
4 CUPS COOKED, DICED POTATOES.

Directions:
Directions:
Rinse crab thoroughly before adding to chowder.

Cook bacon, onions and celery in 5 quart pot until bacon is limp.
Add remaining ingredients, bring to a boil and simmer for ½ hour

Personal Notes:
Personal Notes:
This recipe is from the Crab Pot in Riviera Beach, Florida located under the Singer Island Bridge on the north west side. Their name for this concoction is Caribbean Chowder. A waitress gave us the recipe July 2, 1997 when we had a bowl for lunch and asked her for the recipe. The original recipe makes about ten gallons. Carol readjusted the recipe to make about three quarts.

 

 

 

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