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Tomato, Fennel, and Crab Soup

Tomato, Fennel, and Crab Soup

Fennel adds an aromatic note to this crab soup recipe.


  • 3 1/2 cups chopped onions
  • 2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
  • 3 large garlic cloves, minced
  • 2 14 1/2-ounce cans diced tomatoes in juice
  • 2 cups (or more) vegetable broth
  • 8 ounces fresh crabmeat, picked over
  • 4 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted

Recipe Preparation

  • Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.

  • Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.

Nutritional Content

One serving contains: Calories (kcal) 384.8 %Calories from Fat 37.6 Fat (g) 16.1 Saturated Fat (g) 2.0 Cholesterol (mg) 40.0 Carbohydrates (g) 46.3 Dietary Fiber (g) 8.1 Total Sugars (g) 14.2 Net Carbs (g) 38.3 Protein (g) 19.8 Sodium (mg) 1464.2Reviews Section

Spider crab soup with fennel, tomato and Pernod from Rick Stein's French Odyssey: Over 100 New Recipes Inspired by the Flavours of France by Rick Stein

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • saffron
  • fennel
  • fennel seeds
  • garlic
  • leeks
  • tomato purée
  • tomatoes
  • Pernod
  • vegetable stock
  • dried chiles
  • spider crabs
  • orange cauliflower

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Cioppino Seafood Stew Recipe

Fun fact. Back in the day I worked as a server (we called ourselves waitresses then) in the best seafood restaurant is Salt Lake City. It was the summer after graduating college and I was saving money for a trip to Europe. It was the most fun I’ve ever had at a job, and even better, it’s where I met my husband.

I was a good waitress. Most of the time. But there was that one time I definitely was not, that dinner service I was carrying a tray loaded with three iron serving skillets atop china plates filled with hot-as-hell cioppino to be served to my table that was up the stairs and around that always tough-to-navigate corner.

As I rounded the corner, I felt it happening. The heavy platters saddled with those steamy pots of Italian fisherman’s stew slowly began to slide. I braced myself and tried to rebalance. It didn’t work. The platters of cioppino slid off the china plates. And then off the tray. And then directly into the lap of my hungry customer. It was a waterfall of tomato stew. My customer had been totally cioppinoed.

That poor guy was not one bit happy about it. But then who would be? And yes, his dry cleaning bill came out of my check.

Luckily that whole nightmare of an experience didn’t tarnish my love for cioppino. In fact, it inspired me to learn to make it at home. Safely at home.

Now, all these years later, I’ve found the recipe that matches the deliciousness I discovered with my first bowl of cioppino while visiting San Francisco. And it’s from one of my favorites, the Barefoot Contessa herself.

And seriously, it’s a quick-to-make recipe my friends, so don’t save it just for special occasions. Bookmark it for any night of the week.

This cioppino recipe comes from who I am sure is America’s most loved cookbook author, Ina Garten, and her newest cookbook Cook Like a Pro: Recipes and Tips for Home Cooks where she proves that home cooks like me can be pros in their own kitchens thanks to her easy, delicious recipes.

From breakfast to dinner to dessert, there are tons of recipes in this cookbook I marked up with my sticky notes like Farro Tabbouleh with Feta, to Chicken Marbella, to Triple Chocolate Loaf Cake.

But the healthful, chock-full of seafood cioppino is where my cravings landed, and in redemption to that poor man I spilled upon, is the recipe I’m sharing today.

Crab Soups

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with broccoli, onion, crab meat, butter, all-purpose flour, milk, half-n-half cream, chicken bouillon granules

Method: stovetop
Time: under 30 minutes

Made with salt, Creole seasoning, crab meat, fresh spinach, butter, onion, flour, half and half, evaporated milk, crab or shellfish stock

Method: stovetop
Time: under 30 minutes

Made with Spanish onion, whole clove, carrots, celery, bay leaves, fresh thyme, clam juice, white wine, cream, clarified butter

Made with chili pepper, butter, onion, garlic, fresh ginger, curry powder, fresh corn, chicken stock, coconut milk, crab meat

Method: stovetop
Time: under 30 minutes

Made with onion, garlic, all-purpose flour, clam juice, chicken broth, frozen white corn, salt, white pepper, dried thyme, cayenne pepper

Method: stovetop
Time: under 30 minutes

Made with half and half, frozen crab meat, tomato soup, cream of asparagus soup

Method: crock pot
Time: 2-5 hours

Made with chicken broth, butter, celery, white sauce mix, half and half, dry sherry, crab meat, salt and pepper

Method: stovetop
Time: under 30 minutes

Made with fresh parsley, salt, onion, butter, flour, chicken broth, half and half, Dungeness crab meat

Method: stovetop
Time: under 30 minutes

Made with olive oil, onion, fennel bulb, fennel fronds, garlic, Italian seasoning blend, salt, black pepper, chicken broth or vegetable broth, water

Method: stovetop
Time: under 30 minutes

Made with Tabasco sauce, shrimp in shells, brandy, white wine, onion, celery, carrot, half and half, butter, salt

Method: stovetop
Time: 1-2 hours

Made with fresh chives, cauliflower, water, butter, flour, vegetable broth, milk, cream cheese, pimiento, fresh parsley

Method: stovetop
Time: under 30 minutes

Made with tomatoes, celery, onion, paprika, Maryland-style seasoning, bay leaf, celery salt, frozen corn kernels, lemon pepper

Method: stovetop
Time: 30-60 minutes

Made with milk, cayenne pepper, flour, butter, lump crabmeat, onions, squash, crab base or shrimp base, water, garlic powder

Method: stovetop
Time: 30-60 minutes

Made with heavy cream, dry sherry, nutmeg, crab meat with crab eggs, butter, yellow onions, flour, milk, salt and pepper

Method: stovetop
Time: 30-60 minutes

Made with dry sherry, butter, all-purpose flour, milk, white crab meat with roe, onion juice, black pepper, mace, salt, heavy cream

Method: stovetop
Time: 30-60 minutes

Made with chicken broth, crabmeat, black bean dip, brandy, sour cream, fresh chives

Method: microwave, stovetop
Time: under 30 minutes

Made with saltine crackers, dry sherry, crab meat, milk, half and half, butter, mace, salt and pepper

Method: crock pot
Time: 2-5 hours

Made with cream or evaporated milk, condensed tomato soup, milk, onion, salt, marjoram, flaked crab meat

Method: stovetop
Time: under 30 minutes

Made with onion, garlic, okra, celery, fish stock, sherry, ketchup, dried oregano, mixed spice, Worcestershire sauce

Method: stovetop
Time: 30-60 minutes

Made with crab meat, half and half or skim evaporated milk, butter, onion, celery, red bell pepper, seafood spice blend, fish stock or bottled clam juice, russet potato

Method: stovetop
Time: 30-60 minutes

Made with nuoc mam, sugar, salt, vegetable oil, shallots, garlic, crab meat, black pepper, cornstarch or arrowroot

Method: stovetop
Time: under 30 minutes

Made with dry sherry, hard-boiled eggs, butter, lemon zest, flour, salt, white pepper, milk, crab meat, heavy cream

Method: stovetop
Time: under 30 minutes

Made with light cream, water, flour, milk, butter, crab meat, celery, parsley, salt, black pepper

Method: stovetop
Time: 30-60 minutes

Made with leeks, mushrooms, broccoli, garlic, butter or margarine, all-purpose flour, dried thyme, black pepper, bay leaf, chicken broth

Method: stovetop
Time: under 30 minutes

Made with butter, rum, onion, celery, red bell pepper, green bell pepper, all-purpose flour, corn, half and half, pepper sauce

Method: stovetop, smoker
Time: 30-60 minutes

Made with rice vinegar, white pepper, salt, frozen whole corn, cornstarch, water, chicken broth, ginger root, crab meat, green onions

Method: stovetop
Time: under 30 minutes

Made with chives, crab meat, butter, onion, red bell pepper, corn, vegetable broth, salt, black pepper

Method: stovetop
Time: under 30 minutes

Made with clam juice, olive oil, Worcestershire sauce, potato, seafood seasoning mix, water, carrot, stewed tomatoes, frozen peas, crab meat

Method: stovetop
Time: under 30 minutes

Made with red pepper flakes, bay leaves, yellow onion, celery, garlic, whole tomatoes, potatoes, zucchini, corn, green beans

Method: stovetop
Time: 1-2 hours

Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.

This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.

Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Recipe Summary

  • 3 celery stalks, trimmed and cut in half
  • ½ small white onion, quartered
  • 1 small fennel bulb, quartered
  • 1 tablespoon olive oil
  • 1 cup dry white wine
  • 1 can (14 oz.) fire-roasted diced tomatoes
  • ¼ teaspoon red chile flakes
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cooked crabs (1 1/2 lbs. each), cleaned, cut into quarters and shells cracked
  • Handful fresh oregano leaves
  • Handful flat-leaf parsley leaves
  • Handful small fennel fronds
  • 1 loaf crusty Italian bread such as focaccia

In a food processor, chop celery, onion, and fennel. Heat oil in a large pot over medium heat, add vegetables, and cook until softened, stirring often, about 7 minutes. Add wine, 1 cup water, tomatoes, chile flakes, salt, and pepper. Cook, covered, 8 to 10 minutes to let flavors develop. Add crabs and cook, covered, stirring often, until warm and fragrant, about 5 minutes. Transfer to a large serving bowl. Whirl herbs together in food processor to chop, then sprinkle over crab and serve with warmed bread.


  • 2 tablespoons olive oil (extra-virgin)
  • 2 tablespoons butter (unsalted)
  • 1/2 small onion (peeled and chopped, about 1/2 cup)
  • 1 small carrot (peeled, trimmed, and chopped, about 1/4 cup)
  • 1/2 rib celery (chopped, about 1/4 cup)
  • 1/2 small fennel bulb (trimmed and chopped, about 1/2 cup)
  • 1 small clove garlic (peeled and minced or pressed)
  • 1 tablespoon tomato paste
  • 1/2 cup white wine (dry)
  • 1 14-ounce can diced tomatoes
  • 1 cup seafood stock (or water)
  • 1 bay leaf
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 2 pinches cayenne pepper
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 2 tablespoons licorice liqueur (such as Herbsaint, Pernod, or Pastis)
  • 4 to 6 ounces firm white fish (such as grouper, cod, halibut or snapper)
  • 4 to 6 ounces shellfish (such as peeled medium shrimp or shelled crabmeat)
  • 6 to 8 mussels (or small clams)
  • Garnish: 1 to 2 tablespoons fennel fronds (chopped, or parsley, or a combination)
  • Optional: 2 large dry sea scallops
  • 2 to 3 tablespoons vegetable oil

Cioppino: A Special Occasion Italian Seafood Soup for Christmas Eve

Cioppino, an Italian Seafood Soup, is an experience to savor and enjoy with loved ones. It is festive, and an amazing, fine-dining meal for special occasions. My recipe for Cioppino includes seven types of seafood as a perfect showcase dish for an Italian Christmas Eve tradition called Feast of the Seven Fishes. This recipe has lobster, crab, clams, mussels, halibut, scallops and shrimp! It is all cooked in one pot, and easy to make once all the ingredients are prepped. Click here to learn about my take on a seven-course Feast of the Seven Fishes Christmas Eve meal and all the recipes!

Cioppino is a tomato-based seafood soup that originated in San Francisco. The catch-of-the-day is simmered in wine, tomatoes and aromatics. The first time I had Cioppino was with my Dad at Fisherman’s Wharf. I was hooked and we made it a tradition to have Cioppino anytime we were in a restaurant with good seafood. It has special memories of my Dad for me to this day.

Making Cioppino at home is easy. Here are my tips for an authentic Italian Cioppino.

1) Get the freshest fish you can find. If it smells fishy, don’t buy it.

2) For the best flavor, make homemade shellfish stock with the shrimp and lobster shells. You can get my recipe here. It takes about 1 1/2 hours. If you don’t have the time, store-bought seafood stock will work too.

3) Use red wine instead of white wine for the best flavor.

Here is the step-by-step guide for making Cioppino:

Prepare all your ingredients ahead of time and have ready to add to the pot as needed.

Sautee the garlic (lots of it!), fennel and aromatics in olive oil in large Dutch oven.

Deglaze the pan with red wine and simmer for 5 minutes. This helps build flavor.

Add the tomatoes and saffron. Starting adding the fish according to cook time cover and simmer. Clams and mussels first, followed by crab, lobster meat, halibut and scallops. Add the shrimp last.

Add more red pepper flakes and seasoning if needed at the end. Toss in minced parsley and basil.

To plate, gently place the fish pieces in the bottom of a shallow soup bowl. Ladle the broth on top. Serve with grilled ciabatta bread or The Best Garlic Bread. (I was so excited to try it, I forgot to grill the ciabatta bread for this picture!)

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Maryland's soup

Crab soup is like mother's milk to Marylanders, who are likely to begin any seafood feast with a cup of steaming tomatoes and vegetables that are host to chunks of gleaming crab meat.

Cream of crab soup, with its thick base of cream and its hint of sherry, certainly has its devotees. But there is something common, and comforting, about the spicy vegetable soup, especially at harvest time.

Overripe tomatoes, the last of the Maryland sweet corn, fresh beans and limas and our old friend Old Bay make this soup a winner - literally - at seafood festivals and cooking contests.

"I make the soup from anything that's in the garden and freeze it for the winter," said home cook Betsy Dawson of Annapolis.

Her husband, Ron, crabs on Sundays. They pick the meat out of the leftovers on Mondays and she makes the soup on Tuesdays.

She uses a range of vegetables, from cabbage to okra - whatever is handy - but there is one ingredient that doesn't change.

"You can't have too much crab meat in it."

Homemade may be the best crab soup. The delicate meat and vegetables do not do well after hours on a restaurant steam table.

Jerome Dorsch, executive chef of Skipper's Pier in Deale, who recently finished second in the Maryland Seafood Festival crab-soup competition, knows that.

"Fresh vegetables and fresh crabs," said Dorsch, an Anne Arundel County native who sharpened his knife under Emeril Lagasse.

"For me, it absolutely must have fresh corn. And fresh green beans. And fresh tomatoes. I can't believe people make it with frozen diced vegetables."

Diced tasso ham and applewood bacon, cooked on a very low heat, are his secret ingredients. He uses the rendered fat to saute the vegetables.

"I add the lump meat just before it is served."

Clearly a purist, Dorsch has created a middle ground between those who believe the soup should be made with a fish stock, as it often is in Southern Maryland, and those who favor beef stock.

He makes a crab stock with female crabs that have been roasted and simmered with roasted vegetables and herbs. And he makes a beef stock and a chicken stock and combines them all for his soup.

"The Germans would put a beef bone in everything," said chef John Shields, who is a student of Chesapeake cooking.

His research suggests that the German-style crab soup - with the beef bones - has its roots in Baltimore and the urban areas.

"Over on the Eastern Shore, they did it a little more simply. Tomato, okra and rice. Almost like a gumbo. But the stock was a crab stock either made out of a lot of live crabs or a lot of crab backs.

"They always believe that the backs were essential because there was a lot of fat in the backs.

"A lot of people started putting in ham hocks. That was more of a nod from the Southern or African-American style of cooking."

His conclusion is that Maryland crab soup was a natural evolution - cooks adapted their traditional vegetable soup to crabs.

"Every neighborhood would be a little different."

Shields said the writings of explorer John Smith include descriptions of Native Americans cooking crabs and combining the meat with sweet potatoes and cooking it in bear fat - an early crab cake, perhaps.

"It isn't hard to imagine them cooking crabs in water with whatever vegetable is around," he said.

Though there are recipes for cream of crab soup in old cookbooks, crab vegetable would have been considered a meal for the lower classes and recorded recipes are rarer.

"Crabs were a trash fish. Poor people would go to the harbor and get the small crabs or the she-crabs that were left over and take them home for soup," said Shields.

From a Lighthouse Window, a cookbook compiled by the Chesapeake Bay Maritime Museum in St. Michaels, includes a recipe from 1895 from the nearby Wades Point Inn on the Bay, known for its ham, fried chicken and crab soup.

Mildred Kemp's Secret Ingredient Crab Soup is a kind of combination of cream-and-vegetable crab soup. It has a tomato base that is thickened with flour, milk and half-and-half. (The "secret ingredient," a visitor recorded, is a pinch of sugar.)

Smith Island, which is often said to be the birthplace of Maryland's traditional foods, claims vegetable-crab soup, too, said Helen Van Fleet, who has worked for the Maritime Museum for more than 20 years.

"My aunt had a recipe that she got from her great-grandmother. That would put it in the 1800s.

"But it probably changed daily. They threw in what they had."

Tom Horton, a former Sun columnist and environmental writer who grew up on the Eastern Shore and says he has eaten crab soup since birth, remembers his mother's crab soup was full of - well - crabs.

"Shells, legs, chunked-up back fin, swimmers and all," he said.

He was shocked when his first bowl of city crab soup had nothing that needed to be pulled out.

Modern recipes for vegetable crab soup include everything from ketchup to mushroom pieces. From barley to rice to egg noodles. From a can of clam chowder to a can of V8.

But the essentials are carrots, celery, onion, tomatoes, corn, green beans and limas. Okra, potatoes, cabbage, barley and rice appear to be optional.

"Where I think people go wrong," said Shields, "is trying to do too much. Too many flavors, too many things. Just too much. You lose the emphasis, which is supposed to be the crab meat."

Just about every recipe includes Old Bay Seasoning.

Old Bay can trace its partnership with Maryland crab soup back more than 60 years, said Laurie Harrsen, a spokeswoman for McCormick & Co., which took over the production of the favored Maryland spice in 1991.

Old Bay puts the bite in vegetable crab soup. But if there can't be too much crab meat in crab soup, there can be too much Old Bay.

"It is everywhere," said Ned Atwater, the creator of Atwater's Ploughboy Soups in Belvedere Square. He makes Maryland crab soup every couple of days.

"It can mask a lot of things," he said.

Atwater uses cayenne and black pepper to kick up his soup. He also favors beef stock and chicken stock. Fish stock in crab soup, he says, is, well, too fishy.

He offers home cooks this tip: Whatever stock you use, strain it carefully before making your soup.

"A nice clear broth and the crab meat really stands out," he said.

That's the last of Atwater's few ingredients. He dresses the top of the soup with lump meat just before it is placed before his sharp-eyed customers.

"If we put something different in, like fennel, we will hear about it," he said.

"Everybody is an expert on crab soup."

5 cups peeled tomatoes or 2 cans (28 ounces each) tomatoes

1 can (8 ounces) tomato sauce

1 tablespoon Chesapeake seasoning (Old Bay)

salt and freshly ground black pepper to taste

8 live blue crabs, cleaned and quartered, backs reserved (see note)

2 medium potatoes, peeled and diced

4 cups fresh or frozen mixed vegetables, such as diced carrots, cut-up green beans, corn kernels, shelled peas and lima beans, in any combination

2 pounds claw crab meat, picked over

Combine the water, tomatoes, tomato sauce, bay leaves, barley, parsley, Chesapeake seasoning, celery, onion, ham hocks, beef bone, salt and pepper in a large soup pot. Bring to a boil, reduce the heat and simmer for 1 hour.

Add the crabs and backs. Continue cooking for another 30 minutes.

Add the cabbage, potatoes and mixed vegetables. When the vegetables are tender, remove the ham hocks and pick the meat off the bone. Return the picked meat to the soup. Discard the bay leaves and backs.

Add the claw meat and simmer 10 minutes longer. Serve at once.

Note: Blue crabs used in soup recipes are usually whole blue crabs that are female or too small for steaming. To prepare crabs for use in a soup, drop the crabs into a pot of boiling water and allow to cook for 5 minutes. Rinse in cold water until cool enough to handle. Remove top shell of crabs, reserving shells for soup, as they add flavor to the soup as it cooks. Clean the body of the crab by removing the gills and innards. Break the crabs into quarters, and they are ready for use in a soup.

From "Chesapeake Bay Cooking With John Shields," by John Shields

Per serving (based on 15 servings): 234 calories, 31 grams protein, 2 grams fat, trace saturated fat, 23 grams carbohydrate, 5 grams fiber, 118 milligrams cholesterol, 819 milligrams sodium

Ned Atwater's Maryland Crab Soup

STOCK: 1 pound chuck roast

1/2 teaspoon cayenne pepper

2 medium onions, 1/4 -inch dice

2 large carrots, 1/4 -inch dice

6 ribs celery, 1/4 -inch dice

2 tablespoons chopped garlic

2 medium white potatoes, 1/4 -inch dice

two 8-ounce cans petite diced tomatoes

8 ounces frozen white corn

8 ounces frozen lima beans

salt and freshly ground pepper to taste

1/4 cup fresh chopped parsley

2 pounds jumbo lump crab meat

To make stock: Add chuck roast, trimmings from chopped carrots and celery, and spices to water and simmer for 2 hours. Remove meat from stock and set aside. Skim fat from stock and strain through fine strainer, discarding bay leaves and trimmings. Shred beef with a fork when cool.

To make soup: Saute onions, carrots and celery in butter until onions are translucent. Add potatoes, tomatoes and beef stock and simmer for 20 minutes. Add corn, lima beans and shredded beef and simmer 10 more minutes. Season with salt and freshly ground pepper and add parsley. Add crab meat and serve.

Courtesy of Ned Atwater, owner of Atwater's Ploughboy Soups

Per serving (based on 12 servings): 240 calories, 23 grams protein, 7 grams fat, 3 grams saturated fat, 22 grams carbohydrate, 4 grams fiber, 69 milligrams cholesterol, 439 milligrams sodium

Mildred Kemp's Secret Ingredient Crab Soup

1 small onion, finely chopped

1 green bell pepper, chopped

5 medium tomatoes, peeled and chopped or one 28-ounce can tomatoes, drained and chopped

1 tablespoon butter or margarine

1/4 teaspoon Worcestershire sauce

In a medium saucepan place onion, green pepper and tomatoes. Make a paste with the dry mustard and some water add to vegetables. Add water to cover simmer until vegetables are soft. Drain water and stir in crab meat, salt and pepper set aside.

In a large saucepan over medium heat, melt butter blend in flour. Add Worcestershire sauce and sugar. Slowly add milk and half-and-half, stirring constantly. Stir in vegetable-and-crab mixture. Soup should be heated through but not boiled.

From "From a Lighthouse Window," compiled by the Chesapeake Bay Maritime Museum

Per serving (based on 6 servings): 211 calories, 19 grams protein, 9 grams fat, 5 grams saturated fat, 13 grams carbohydrate, 2 grams fiber, 85 milligrams cholesterol, 293 milligrams sodium

Recipe Summary

  • ¼ cup butter
  • ¼ cup olive oil
  • 1 yellow onion, chopped
  • 1 fennel bulb, chopped
  • 4 celery ribs, chopped
  • 2 carrots, chopped
  • 4 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 tablespoons tomato paste
  • Pinch of curry powder
  • Pinch of ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup dry sherry
  • 5 cups clam juice
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 2 cups heavy cream
  • 2 pounds fresh crabmeat, drained and picked
  • Salt
  • Freshly ground black pepper

Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients sauté 8 minutes or until tender.

Stir in flour and next 5 ingredients cook 1 minute, stirring frequently. Add sherry and clam juice stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.

Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula discard solids. Return soup to Dutch oven stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper.

Watch the video: Gennaros Italian Fish Soup