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Lil's Crab Soup
Nb persons: 12
Yield:
Preparation time: 1 hour
Total time: 2 hours
Source: Lillie Mae Seifert
| 12 | soup crabs, small blue crabs; cleaned & cut in half |
| 1 lb. | chuck cubbed |
| 1 | soup bone, w/marrow preferred |
| 1 28 oz. can | tomatoes, puree juice and all in blender |
| 4 cans | water, (3 &1/2 quarts) |
| 1 large | onion, diced |
| 3-4 | carrots, cut in 1/2 in. rounds |
| 4-5 stalks | celery, cut in 1/2 in. pieces |
| 3/4 cup | pearl barley, NOT instant; soak per directions |
| 4-6 T | parsley, or to taste |
| 2 T | thyme, or to taste |
| 3-6 T | Old Bay to taste, or to taste |
| 1 lb | bacon, use slightly frozen bacon, cut into 1 inch pieces and fry; reserve fat |
| 1/4 cup | bacon fat |
| 10 oz | frozen pkg. peas |
| 10 oz | frozen pkg. corn |
| 10 oz | green beans |
| 10 oz | lima beans |
| 1 l6 oz. | can crab, Phillips claw preferred according to Lil; sweeter taste (Phillips preferred) |
| salt & pepper to taste | |
Directions: Place first 11 ingredients in a 6-8 quart pot. Bring to a low boil, and cook until meat is tender (approx. 30 min); reduce heat to simmer, and contiue cooking for an additional 30 minutes. Fry bacon pieces and add to soup, along with all remaining ingredients. Again bring to boil, and cook for final 10 min. Adust seasonings. Remove soup bone and serve.
NOTE: Blue crabs add great flavor and beauty to this soup, if not locally avaiable, may substitue pieces of Snow or King Crab.
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