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Old 01-24-2012, 01:55 PM
nosoypato nosoypato is offline
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Southern Crab Soup

It can be also called CRAB BISQUE.Lets be clear I mean native blue crabs, not flash frozen crab appendages in see through plastic coffins. This recipe was a favorite of the early inhabitants of our peninsula when they wanted to savor the flavor of the sea.
ingredients
1. half dozen live ones
2. 2 cloves of garlic
3. one medium onion
4. 2 tablespoons of butter or better yet use essence of the gods(olive oil) or mix of both
5. one tablespoon flour
6. small can of tomato sauce
7. half cup heavy cream
8. 2 cups of water
9. 4cups fish stock(boil 2lb of fishbones and heads in 2 quarts of water for 45min)
10. saffron(optional)
11. tabasco sauce(a few squirts optional)
12. salt and pepper(essential)


First boil or steam the crabs in seawater or salted water(do not add anything else) for 15-20min till they turn red, much like a scandinavian in a disney sundeck. Let the now red crustaceans cool the till they can be manhandled. Then rip off the legs, set aside, dislodge the carapace from the lower units, set aside. Remove the quivering white flesh from the lower unit being careful to save all the golden juices with the meat butt separate. Add the bits of crab bones to the pile of legs. Shatter the carapace to bits(in a baggy and pounded with a heavy object,add to the pile of hard crab parts. The only thing discarded are the deadman fingers(lungs), eyeballs and mouth parts. Now we're ready to rock.

Put the butter(or essence of the gods) in a saucepan, saute the onion and garlic for a few minutes then add all the crab hard parts and cook fairly hard while occasionally steering for at least 20min. Add the tomato sauce and mix in till it bubbles a few min. Add the flour diluted in a bit of water, mix in well and saute 5min. now add the water and fish stock and tabasco. Simmer for 20min then strain into a clean pot. Set on low heat, add the meat, cream, golden juices, salt and pepper. Serve after 10min.
It should taste as the essence of a blue crab scampering across the seagrass while chasing a fat yankee toe.

buen apetito
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Last edited by nosoypato; 11-17-2013 at 01:19 PM.
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  #2  
Old 01-24-2012, 05:00 PM
Max 4-D Max 4-D is offline
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Re: Southern Crab Soup

Sounds great.

Next time you come over your going to cook this up!

I'll set out my traps b/f hand so as to have the crabs.

Cheers
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Old 11-17-2013, 01:23 PM
nosoypato nosoypato is offline
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Re: Southern Crab Soup

This culinary orgy for the taste buds was edited at the request of Seņor Dan so as to charm his mate.
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Old 11-18-2013, 01:50 PM
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fishnbilly fishnbilly is offline
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Re: Southern Crab Soup

Jimmy,

Next Mudfest................ you are going to whip this up???????...Mmmm Mmmm good
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Old 11-20-2013, 09:06 AM
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D Duck D Duck is offline
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Re: Southern Crab Soup

Sounds good. I always season and bake the shells until dry before rehydrating to make stock/base.
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Old 11-20-2013, 03:04 PM
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Dan Daniels Dan Daniels is offline
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Re: Southern Crab Soup

Thanks for sharing Jimmy.
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