There’s something about being let in on a secret family recipe that feels very undercover. Although, I suppose any time someone wants to share something that’s for our ears only, we immediately perk up, get real quiet and listen closely to what they have to say. That’s totally how it was for me when my cousin Mike offered up the goods for his one and only crab soup.
A few years ago for my bridal shower, my Maid of Honor put together a recipe collection from all my guests. Although men weren’t included in this girlie affair, Mike gave his wife and daughter’s permission to contribute this favorite of mine into the book. Under the dish’s name it read ‘released for the first time in history especially for Jenn‘. What an honor that was!
Made with fresh Maryland crab (don’t worry, you can use whatever is local to you!), tender veggies and a semi-spicy tomato broth, you’ll understand why he kept it under wraps for so long. When Hubby and I visited them recently, he made us a large pot of his signature dish for dinner, encouraging me to take pictures for That’s SO Jenn.
So perk up your ears and listen real closely. (Or should I say, read carefully…) Now you can get the secret too!
Ingredients:
1.5 quarts water
1 gallon V8 juice
2 lbs fresh claw crab meat
2 beef soup bones
1/2 an onion
1 lb frozen mixed vegetables
1-2 cups diced potatoes
1-2 cups chopped carrots
1-2 cups diced celery
1 (14.5 oz.) can diced tomatoes
5 bay leaves
Tabasco sauce to taste
Old Bay seasoning
Worcestershire sauce
Sea salt and pepper to taste
Whole peppercorns (optional)
Instructions:
Bring water and V8 to a boil.
Add soup bones and onion. Boil for 15-20 minutes then lower to a simmer.
Add 1 lb of crab meat.
Toss in bay leaves.
Season with sea salt, old bay, Worcestershire sauce, pepper and Tabasco sauce.
Add potatoes, carrots and celery.
Pour in diced tomatoes. Simmer for an hour and a half, stirring occasionally.
Add frozen veggies and another 1 lb of crab meat. Simmer for 15 minutes.
Discard soup bones.
And per Cousin Mike’s sign off, “Serve. Enjoy! Save some for me.”
For more delicious recipes like this, check out That’s SO Jenn’s soup week
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