Soups & Salads

The crab soup is one of my favorites. When I make it, and the guys at the firehouse know I am making it, the pot of soup is gone my the end of the day.

Rich Griffin, Deputy Fire Marshal for Chester Fire Department
Chester, Pennsylvania

Crab Soup

1 lb of crab claw meat
1 lb of crab back fin
1/2 stick of butter or margarine
Old Bay
6 beef cubes bouillon
Vegetable soup mix
1 can of whole tomatoes, peeled
2-3 medium onions
4-5 large potatoes, cubed
Cayenne pepper

Take a large pot of water, add vegetable soup mix, along with potatoes, onions, bouillon cubes, tomatoes. Bring to a boil.

Set oven to 475 degrees and put crab meat on cookie tray spread out and put in oven for 45 seconds take out and pick shells out of crab meat. Do this three times approximately.

In a large sauce pan, melt 1/4 stick of butter, or margarine, add crab meat and then add the other 1/4 stick of butter or margine. Add Old Bay to taste and add Cayenne pepper also, mix throughly. Then add crab meat to the soup mix. and cook on simmer for approximately two hours. Soup is very good once it is done and is better the next day.