Crab Tomato Soup

Crab Tomato Soup Recipe - A Delicious American Classic

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Crab tomato soup is a delicious and hearty dish that combines the sweet and delicate flavor of crab with the tangy and savory taste of tomatoes. This soup is perfect for a cozy night in or a special occasion, and is sure to impress your family and friends.

History

Crab tomato soup has been a popular dish in coastal regions for centuries, where fresh seafood is abundant. The combination of crab and tomatoes is a classic pairing that highlights the natural sweetness of the crab meat and the acidity of the tomatoes. This soup is often served as a comforting and satisfying meal, especially during the colder months.

Ingredients

4 qt (3.78 liter) water
5 cup peeled tomatoes or 2 can (28 oz (794 g)) tomatoes
1 can, 8 oz (227 g) tomato sauce
2 bay leaves
0.5 cup pearl barley
0.5 cup chopped parsley
1 tbsp old bay seasoning
3 stalks celery, diced
1 large onion, chopped
2 ham hocks
1 beef bone
salt and freshly ground black pepper to taste
8 live blue crabs, cleaned and quartered, backs reserved [1]
0.5 head cabbage, chopped
2 medium potatoes, peeled and diced
4 cup fresh or frozen mixed vegetables, such as diced carrots, cut-up green beans, corn kernels, shelled peas and lima beans, in any combination
2 lb (907 g) claw crab meat, picked over

How to prepare

In a large soup pot, combine the water, tomatoes, tomato sauce, bay leaves, barley, parsley, Old Bay seasoning, celery, onion, ham hocks, beef bone, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and simmer for 1 hour.
Add the crabs and backs to the pot.
Continue cooking for another 30 minutes.
Add the cabbage, potatoes, and mixed vegetables to the pot.
Once 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 to the soup and simmer for an additional 10 minutes.
Serve the soup immediately.

Crab

To prepare crabs for use in a soup, drop the crabs into a pot of boiling water and cook for 5 minutes.
Rinse the crabs in cold water until they are cool enough to handle.
Remove the top shell of the crabs, but keep the shells as they add flavor to the soup while it cooks.
Clean the body of the crab by removing the gills and innards.
Break the crabs into quarters, and they are now ready to be used in a soup.

Variations

For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
You can also add other seafood, such as shrimp or scallops, to the soup for a seafood medley.

References

↑ Blue crabs used in soup recipes are usually whole blue crabs that are female or too small for steaming.

Cooking Tips & Tricks

When cooking the soup, be sure to simmer it slowly to allow the flavors to meld together.

- Be careful not to overcook the crab meat, as it can become tough and rubbery.

- Adjust the seasoning to your taste, adding more salt, pepper, or Old Bay seasoning as needed.

- For a richer flavor, you can add a splash of cream or a dollop of butter at the end of cooking.

Serving Suggestions

Serve the crab tomato soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Simmering, boiling, sautéing

Ingredient Substitutions

If you can't find fresh crab, you can use canned crab meat or substitute with shrimp or lobster.

Make Ahead Tips

You can make the soup ahead of time and reheat it before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish the soup with a sprinkle of fresh parsley or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve the crab tomato soup with a crisp white wine, such as a Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

25g per serving

Fats

5g per serving

Proteins

20g per serving

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.

Alergens

Allergens: Shellfish

Summary

This soup is a nutritious and satisfying meal that is high in protein and low in fat and calories. It is a great option for those looking to enjoy a delicious and healthy dish.

Summary

Crab tomato soup is a delicious and comforting dish that is perfect for any occasion. With its rich and savory flavors, this soup is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my dear friend Mary in her quaint little seaside cottage. Mary was known for her delicious home-cooked meals, and on that particular day, she had something special planned for lunch.

As I walked into her kitchen, the tantalizing aroma of fresh seafood filled the air. Mary greeted me with a warm hug and a mischievous twinkle in her eye. "Today, we're making my famous Crab Tomato Soup," she exclaimed, handing me a crisp apron.

I eagerly helped Mary gather the ingredients - plump ripe tomatoes, sweet corn, fragrant herbs, and of course, the star of the show, succulent crab meat. Mary explained that she had learned this recipe from an old fisherman who used to frequent the local market. His secret ingredient, she whispered conspiratorially, was a splash of brandy to add depth and complexity to the soup.

As we chopped and stirred, Mary shared stories of her culinary adventures and the various recipes she had collected over the years. She spoke of her travels to far-flung corners of the world, where she had sampled exotic dishes and learned from local chefs. I listened with rapt attention, savoring every word and committing every detail to memory.

Finally, the soup was ready, its rich red broth shimmering with chunks of crab meat and bursts of sweet corn. Mary ladled generous portions into bowls and garnished them with a sprinkle of fresh parsley. We sat down at her cozy kitchen table, the sea breeze wafting through the open window, and savored every spoonful of the delicious soup.

As I took my first bite, I knew that this recipe would become a cherished part of my culinary repertoire. The combination of sweet tomatoes, briny crab, and aromatic herbs was a symphony of flavors that danced on my taste buds. I couldn't help but exclaim in delight, and Mary beamed with pride at my reaction.

After lunch, Mary handed me a handwritten copy of the recipe, complete with her notes and tips for perfecting the dish. She urged me to try it at home and make it my own, adding my own twist to the flavors and ingredients. I promised her that I would, and we shared a parting hug before I left her cottage, the recipe clutched tightly in my hand.

Over the years, I have made Mary's Crab Tomato Soup countless times, each batch a little different from the last as I experimented with new ingredients and techniques. I have shared the recipe with friends and family, who have all marveled at its deliciousness and begged for seconds.

Every time I make the soup, I am transported back to that sunny day in Mary's kitchen, the sound of seagulls in the distance and the gentle lapping of waves against the shore. I can almost hear Mary's laughter and feel her warm presence beside me, guiding me through each step of the recipe with her expert hand.

As I sit down to enjoy a steaming bowl of Crab Tomato Soup, my heart is full of gratitude for the gift of this recipe and the memories it holds. It is a reminder of the joy of cooking and sharing meals with loved ones, and I am grateful to have learned it from someone as special as Mary. And so, I continue to cook and create, adding my own unique flavors to the timeless recipe that will always hold a special place in my heart.