Crab Soup

Crab Soup

Coastal Living JUNE 2005

  • Yield: Makes 13 cups


  • 1 pound fresh lump crabmeat
  • 4 slices applewood-smoked bacon
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 2 cups diced red potato
  • 4 cups vegetable broth
  • 2 cups spicy-hot vegetable juice
  • 2 bay leaves
  • 1 teaspoon seafood seasoning
  • 1/2 teaspoon paprika
  • 2 cups seeded, diced tomatoes
  • 2 cups fresh corn kernels
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon freshly ground black pepper
  • Sour-cream Biscuits


Drain crabmeat, and remove any bits of shell. Set aside.

Cook bacon in a large Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside. Sauté onion and next 3 ingredients in hot drippings 11 minutes or until tender. Stir in potato and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until potatoes are tender. Stir in tomatoes and corn; cook 15 minutes. Stir in crabmeat and parsley. Sprinkle with black pepper, and serve immediately with warm Sour-cream Biscuits.


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Crab Soup recipe