Crab Soup

Name: Crab Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 13
Cuisine: Global
Ingredients: 4 slices applewood-smoked bacon; 2 bay leaves; 1 teaspoons freshly ground black pepper; 237 milliliters diced celery; 473 milliliters fresh corn kernels; 118 milliliters chopped fresh flat-leaf parsley; 118 milliliters diced green bell pepper; 454 grams fresh lump crabmeat; 237 milliliters diced onion; 1 teaspoons paprika; 118 milliliters diced red bell pepper; 473 milliliters diced red potato; 1 teaspoon seafood seasoning; 13 servings Sour-cream Biscuits; 473 milliliters seeded, diced tomatoes; 946 milliliters vegetable broth; 473 milliliters spicy-hot vegetable juice

Crab Soup is It is perfect for Autumn.

Instructions

Drain crabmeat, and remove any bits of shell. Set aside.

Ingredients you will need

Crabmeat

Cook bacon in a large Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside. Saut onion and next 3 ingredients in hot drippings 11 minutes or until tender. Stir in potato and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until potatoes are tender. Stir in tomatoes and corn; cook 15 minutes. Stir in crabmeat and parsley.

Ingredients you will need

Crabmeat

Potato

Tomato

Parsley

Bacon

Onion

Corn

Equipment you will use

Paper Towels

Dutch Oven

Frying Pan

Sprinkle with black pepper, and serve immediately with warm Sour-cream Biscuits.

Ingredients you will need

Black Pepper

Biscuits

Cream

Equipment

Paper Towels

Dutch Oven

Frying Pan

Ingredients

Servings:

4slices

applewood-smoked bacon 2

bay leaves 1teaspoons

freshly ground black pepper 237milliliters

diced celery 473milliliters

fresh corn kernels 118milliliters

chopped fresh flat-leaf parsley 118milliliters

diced green bell pepper 454grams

fresh lump crabmeat 237milliliters

diced onion 1teaspoons

paprika 118milliliters

diced red bell pepper 473milliliters

diced red potato 1teaspoon

seafood seasoning 13servings

Sour-cream Biscuits 473milliliters

seeded, diced tomatoes 946milliliters

vegetable broth 473milliliters

spicy-hot vegetable juice

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.