Crab Soup

1-1/2 cup celery, chopped
1 cup carrots, chopped
1 cup onion, chopped
2 qt. hot water
1 cup whole kernel corn
1 sm. green pepper, chopped
3/4 tsp. mixed pickling spices
3/8 tsp. red pepper
3/8 tsp. white pepper
1 tsp. Worcestershire sauce
2-1/4 tsp. salt
3 jumbo-size hard crabs, steamed and chopped into large pieces
1 cup raw potatoes, diced
1-1/2 cup tomato
3/8 lb. crab claw meat
2 cup additional water

Place celery, carrots and onion in a large saucepan containing two quarts hot water. Cook until half tender. Add corn, green pepper, pickling spices, red and white pepper, Worcestershire sauce and salt. Cook one hour. In the meantime steam crabs, preferably just long enough to kill them. Remove back shell, "devil" and face of crab. Add remainder of crabs, shell and all, which have been chopped into large pieces. Stir in potatoes, tomatoes, clawmeat and two cups water. Simmer one hour.

Makes one gallon. Serves 10-12.

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Cajun Country -- New Iberia, Louisiana