Leah’s Crab Soup

Name: Leah’s Crab Soup
Cuisine: American
Ingredients: 3 medium blue crabs; ½ cup vegetable oil; ½ lb. white crab meat; 2 tsp. salt; 1 tbsp. chopped parsley; 1 tsp. paprika; ½ cup chopped green pepper; ½ cup chopped celery; ¾ cup chopped onions; 3 tbsp. all-purpose flour; ½ tsp. cayenne pepper; 1 tsp. thyme; 1 clove chopped garlic; 1½ qts. water

Preparation info

Yields
6
servings

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

I’ll never forget the first time I saw Leah make this soup. She dumped a bushel of live crabs in the deep kitchen sink and began breaking them apart with her bare hands—something I’d never attempt! I’m much too afraid of those snapping claws.

Ingredients

3 medium blue crabs
½ cup vegetable oil
3 tbsp. all-purp

Americas
United States
Fish course
Soup
Pescatarian
Louisiana

Method

Clean crabs and cut into halves.

Heat oil in a pot. Add crabs; fry in hot oil for 10 minutes. Lower heat. Remove crabs; set aside.

To the remaining oil, add the flour, stirring constantly. Cook until light brown. Add onions and celery and cook until the onions are translucent. Add the green pepper and cook for about 3 to 4 minutes. Add water, pouring slowly while stirring. Add g