Title: Crab Soup
Categories: Soup Seafood
Yield: 6 Servings

1/2	c	Chopped Onion
3	tb	Butter
2	c	Water
2	md	Potatoes, cut in julienne strips
1	c	Finely chopped celery
1	tb	Chopped Parsley
2	ts	Salt
		Freshly ground pepper to taste
1/4	ts	Seafood seasoning, preferably Old Bay brand
2	tb	Flour
2	c	Diced crab meat
1/2	c	Evaporated milk
4	c	Milk

Saute the onion in the butter in a large, heavy soup kettle. Add the water, potatoes, celery, parsley, salt, pepper, and seafood seasoning. Cook, uncovered, for 12 minutes until tender. Most of the liquid will have evaporated. Sprinkle the flour over the potatoes and stir. Add the crab meat, evaporated milk, and milk and simmer on very low heat for 30 minutes more until the potatoes fall apart and thicken the soup. Note: Be sure to check crab meat carefully for shell pieces before adding it to the soup.

Microwave: Microwave the onions in the butter in a large covered casserole for about 1 minute. Add balance of your ingredients as above. Cook, covered, in a microwave oven on high for about 5 minutes until tender. Continue to follow the recipe and cook on high for about 5 minutes after adding crab meat and milk, etc. At this point the potatoes should fall apart and the soup thicken. Makes 6 servings.

Source: Betty Groff's Country Goodness Cookbook

Posted on GEnie's Food & Wine RT by L.ORTIZ [Lyn] on 10/27/93

MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)

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