NEW ORLEANS CRAB SOUP
Author: Tag Sale Tastes
Ingredients
  • ½ cup butter
  • ½ cup diced onion
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1 large garlic clove, minced
  • 1 cup chopped fresh parsley
  • 6-ounce can tomato paste
  • ¼ cup Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 bay leaves
  • ½ cup flour
  • ½ cup corn meal
  • 2 quarts chicken broth
  • 1 pound lump crab meat
  • Optional for serving:
  • Cooked white rice
  • Sliced lemons
  • Dry sherry
  • Tabasco sauce
  • Chopped green onions
Instructions
  1. Melt the butter in a large pot over medium-high heat. Add the onion, celery, green pepper, garlic, parsley, tomato paste, Worcestershire sauce, pepper, paprika, salt, and bay leaves. Cook the mixture until the vegetables are very tender, stirring frequently. Stir in the flour and corn meal, and continue cooking until they have absorbed all of the butter. Slowly whisk the broth into the pot and bring to a boil. Add the crab meat and simmer for 30 to 40 minutes. Discard the bay leaves.
  2. To serve, place approximately ¼ cup white rice (if using) in individual soup bowls. Drizzle with a teaspoon of sherry (if using). Pass lemons, Tabasco sauce, and green onions at the table for use as desired.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2013/01/17/new-orleans-crab-soup/