- 4
Ingredients
- 4 4 4 pounds snow crab legs
- 4 4 4 quarts water (16 cups)
- 1 1 1 small onion, chopped
- 1 1/2 1 1/2 1/2 stalks celery, chopped
- 2 2 2 cloves garlic, quartered
- 2 2 2 potatoes, peeled and chopped
- 1/4 1/4 1/4 cup butter
- 1/4 1/4 1/4 cup chopped fresh Italian parsley
- 1/3 1/3 1/3 cup tomato sauce
- 2 2 2 tablespoons half-and-half
- 1 1 1 tablespoon chopped pimento
- 1/2 1/2 1/2 teaspoon coarsely ground black pepper
- 1/4 1/4 1/4 teaspoon dried thyme
- 1/4 1/4 1/4 teaspoon dried basil
- 1/4 1/4 1/4 teaspoon dried marjoram
- 2 2 2 bay leaves
Preparation
Step 1
1. Remove all the crab meat from the shells and set the meat aside.
2. Put half of the shells into a large pot with the water and place it over high heat. Add the onion, 1 stalk of chopped celery, and the garlic, then bring the mixture to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally (the white part of the shells will start to become transparent), then strain the stock. Discard the shells, onion, celery, and garlic, keeping only the stock.
3. Measure 3 quarts (12 cups) of the stock into a large saucepan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
4. Add the potatoes, bring the mixture to a boil, then add half of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce the heat and simmer uncovered for 2 hours, until it thickens. Add the remaining crab and simmer for another hour or so, until the soup is very thick.