Crab Soup Deluxe

Recipe

• 1 pound lump crabmeat
• 3 tablespoons butter
• 2 ½ cups chopped onion
• ½ teaspoon pressed garlic
• 3 (14.5-ounce) cans chopped tomatoes, undrained
• 1 teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• ⅛ teaspoon Tabasco sauce
• ½ teaspoon marjoram
• ½ teaspoon ground thyme
• ½ teaspoon fresh lemon juice
• zest of 1 lemon
• 1 tablespoon finely chopped fresh parsley

Remove any shell or cartilage from crabmeat.

Melt butter 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.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas