Crab Soup

NY Times: Adapted from the Bedford Tavern, Bedford, Pa.

Yield: 6 servings
Community Recipe from


  • 2 tablespoon(s) butter
  • 2 whole(s) medium red bliss potatoes-cut into 1/2" dice
  • 1 teaspoon(s) ground black pepper
  • 2 tablespoon(s) Old Bay Seasoning
  • 1 dash(es) salt
  • 3 1/2 cup(s) beef or vegetable stock
  • 2 tablespoon(s) lemon juice
  • 1/2 cup(s) dry white wine
  • 2 whole(s) large tomatoes-peeled, seeded & cut into 1/2" dice
  • 1 pound(s) claw crab meat


  1. In a large deep pot over medium-low heat, melt the butter. Add the potatoes and sprinkle with pepper, 2 Tbs Old Bay and a dash of salt. Cook, stirring occasionally for 2-3 minutes.
  2. Add the stock and bring to a boil. Reduce to a simmer and add 2 Tbs lemon juice, wine and tomatoes. Cover and cook until the potatoes are tender; 20 minutes to 1 hour.
  3. Just before serving, add the crab and simmer just until heated through.
  4. Serve hot with Saltine crackers.
September 2012

This recipe is a personal recipe added by martcantor and has not been tested or endorsed by MyRecipes.

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