CRAB SOUP 1/2 cup chopped onion 3 Tbsps. butter 2 cups water 3 to 4 medium potatoes, cut into julienne strips 1 cup finely chopped celery 1 Tbsp. chopped parsley 2 tsps. salt Freshly ground pepper to taste 1/4 tsp. Old Bay seafood seasoning 2 Tbsps. flour 2 cups diced imitation crabmeat 1/2 cup

1-1/2 cup celery, chopped 1 cup carrots, chopped 1 cup onion, chopped 2 qt. hot water 1 cup whole kernel corn 1 sm. green pepper, chopped 3/4 tsp. mixed pickling spices 3/8 tsp. red pepper 3/8 tsp. white pepper 1 tsp. Worcestershire sauce 2-1/4 tsp. salt 3 jumbo-size hard crabs, steamed and chopped

The Crab Soup recipe is one of the quality recipes that comes with Cook'n; from the Soups chapter.

Sooooo good. I like to serve this with bread sticks and salad.

1. Prepare crabs. Blanch tomatoes and chop. chop onions. Cut ladies finger s in to roundles . Remove seeds ,wash well . Chop capsicum .2. Heat fat . Fry the crabs lightly . Add chopped onions and capsicums .2. Heat fat . Fry the crabs lightly . Add chopped onions and capsicum . Saute . Add ladies

4 chicken bouillon cubes 1/4 c. water 1/2 c. butter 1 medium onion, finely chopped 1 1/2 c. flour 4 quarts milk, heated to a simmer 1/4 tsp. EACH: white pepper, crushed dried thyme 1/2 c. EACH: half and half, dry sherry 1 lb. lump backfin crabmeat, well picked Place bouillon cubes in water and set