"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Mom's Crab Soup Recipe

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

Contributor:  
Contributor:  
Carole Lindenberg
Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch celery peeled and cut into small pieces.
4 large onions chopped.
6 Carrots peeled and cut into 1/4" pieces.
2 large cans V-8 Juice.
2 T Olive oil
2 T Old Bay Seasoning

5 Potatoes boiled and cut into small pieces (optional)
1 lb. can Backfin or Lump Crab meat

Directions:
Directions:
Saute onions in 2T olive oil until transparent. Add carrots and celery and saute 10 minutes more.
Add V-8 juice and 2T Old Bay Seasoning. Cook until carrots are tender. Take 1/2 the soup and puree in a blender. Return to pot and add cut up potatoes. Add salt and pepper to taste (or Old Bay if you want more spicey). Store without crab meat until ready to serve.
I add crab meat to each bowl and put the hot soup into the bowl. Then I top with a large lump of crab meat, Extra crabmeat can be added to soup and stored or frozen.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
The basic soup can be made and stored for many days without the crab meat or frozen for longer. The crab meat is best if added at serving time.

 

 

 

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