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When I was a
child, my mother would make this crab soup during the summer when we were
having lots of relatives visiting – we caught the crabs off the pier in front
of our house on the Magothy River. In my version in the photo of the pot of
crab soup I used 6 cups of water instead of the 6 quarts my mother used. She
cooked hers in our dark blue enamel crab pot, mine is cooked in my 4 quart
Revere Ware that I've had since the 1960s. First I'll show the photos of the
ingredients, cooked soup, and photo of recipe, then I'll type out the recipe
below. The photo is my mom and dad.
1. Some of the Crab Soup Ingredients:
2. Crab Soup Cooking
3. Crab Soup Recipe from my Mom in
1964
Ingredients as written out by my mother:
To 6 quarts of water add a
chin meat or small piece of chuck, or ham bone, or fried bacon with crab for ½
to ¾ lbs.
Add 1 can of tomatoes,
cut up 4 stalks of celery of tops of 1 bunch celery
4 to 6 carrots cut up
½ head of cabbage, cut small
2 medium onions, diced
2 tsps
salt and ½ tsp pepper, ½ tsp thyme
½ cup dry
barley or rice or pkg of soup mix.
Fresh or
frozen:
1 cup peas and 1 cup string
beans
1 cup lima beans
1 can corn
Last, 3 or 4 tsps of fresh parsley.
Put in crabs or crab meat
last ½ hour.
Note: add in Old Bay Seafood
Seasoning to taste if using crab meat. If adding in steamed crab pieces or
claws, they probably have enough hot seasoning for the soup.
ENJOY!
Copyright
2017 Susan Helene Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
email: susan@susankramer.com
web site: http://www.susankramer.com
page created
December 19, 2017