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Recipe: Maryland Crab Soup
Similar Categories: Maryland, Crab, Soup
2 Onions, chopped
2 Dried red peppers, crumbled
2 Cloves garlic, minced or to taste
1 Green pepper, chopped
2 Potatoes, diced
3 Stalks celery, chopped
4 Carrots, sliced
6 c Fish stock or bouillon
2 c Fresh or frozen corn
1 lb. Crab meat kernels or any white fish
2 29 oz. Cans tomato sauce
1/2 c Italian parsley, chopped
1 Bay leaf Freshly
ground black pepper to taste
1 T. Fresh oregano or 1 t. dried
Cook the onion, garlic, green pepper and celery in 1/2 cup of the
stock to soften, 5 to 10 minutes. Add the remaining stock, tomato
sauce, bay leaf, oregano, red peppers, potatoes, and carrots and cook
20 minutes, or until the vegetables are tender. Stir in the corn,
crab meat (white fish) and parsley and simmer 5 minutes. Serve with
ground black pepper to taste.
Yield: Makes 8-10 servings.
3 POINTS per serving
2 Dried red peppers, crumbled
2 Cloves garlic, minced or to taste
1 Green pepper, chopped
2 Potatoes, diced
3 Stalks celery, chopped
4 Carrots, sliced
6 c Fish stock or bouillon
2 c Fresh or frozen corn
1 lb. Crab meat kernels or any white fish
2 29 oz. Cans tomato sauce
1/2 c Italian parsley, chopped
1 Bay leaf Freshly
ground black pepper to taste
1 T. Fresh oregano or 1 t. dried
Cook the onion, garlic, green pepper and celery in 1/2 cup of the
stock to soften, 5 to 10 minutes. Add the remaining stock, tomato
sauce, bay leaf, oregano, red peppers, potatoes, and carrots and cook
20 minutes, or until the vegetables are tender. Stir in the corn,
crab meat (white fish) and parsley and simmer 5 minutes. Serve with
ground black pepper to taste.
Yield: Makes 8-10 servings.
3 POINTS per serving
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