Seafood soups — such as stews, chowders and bisques — offer a variety of delicious meals. They can look elegant, too, as many recipes call for ingredients such as clams in the shell, soft or hard crabs, or shrimp in the shell.
Remove any shell or cartilage from crabmeat.
Melt margarine in large saucepan over medium heat. Sauté onion and garlic until tender but not brown. Add tomatoes, salt, pepper, Tabasco, marjoram, thyme, lemon juice, and lemon zest. Bring to boil. Reduce heat and simmer 30 minutes until flavors are mingled and tomato liquid is reduced. Add parsley and crabmeat. Heat thoroughly, but do not overcook crabmeat. Serve immediately. Serves 8 to 10.
Contributed by Joyce Taylor