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Crab Soup

Source of Recipe


Coastal Living, June 2005






List of Ingredients



• 1 lb. fresh lump crabmeat
  
• 4 slices applewood-smoked bacon
  
• 1 cup diced onion
  
• 1 cup diced celery
  
• 1/2 cup diced green bell pepper
  
• 1/2 cup diced red bell pepper
  
• 2 cups diced red potato
  
• 4 cups vegetable broth
  
• 2 cups spicy-hot vegetable juice
  
• 2 bay leaves
  
• 1 tsp seafood seasoning
  
• 1/2 tsp paprika
  
• 2 cups seeded, diced tomatoes
  
• 2 cups fresh corn kernels
  
• 1/2 cup chopped fresh flat-leaf parsley
  
• 1/2 tsp freshly ground black pepper
  
• Sour-Cream Biscuits (recipe follows)
  






Instructions



1. Drain crabmeat, and remove any bits of shell. Set aside.
   
   
2. Cook bacon in a large Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside. Sauté onion and next 3 ingredients in hot drippings 11 minutes, or until tender. Stir in potato and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until potatoes are tender.
   
   
3. Stir in tomatoes and corn; cook 15 minutes. Stir in crabmeat and parsley. Sprinkle with black pepper, and serve immediately with warm Sour-Cream Biscuits.
   
   Makes 13 cups.
   
   ..........
   
   SOUR-CREAM BISCUITS
   
   • 2 cups self-rising flour
   • 1 (8-ounce) container sour cream
   • 1 cup butter, melted
   
   Stir together all ingredients just until blended. Spoon batter into lightly greased miniature muffin pans, filling to the top.
   
   Bake at 350° F for 10 to 12 minutes, or until lightly brown, and serve warm.
   
   Makes 2-1/2 dozen.