Mildred Kemp's Secret Ingredient Crab Soup (Recipe)

Ingredients

4 medium tomatoes, peeled and chopped

1 large green sweet pepper, chopped

1 small onion, finely chopped

1 teaspoon dry mustard

12 ounces cooked crabmeat

1 tablespoon margarine or butter

1 tablespoon all-purpose flour

1/4 teaspoon sugar

1/4 teaspoon Worcestershire sauce

2 cups milk

1 cup half-and-half or light cream

Steps

1.  In a medium saucepan, stir together the tomatoes, green sweet pepper, onion, 2 tablespoons water and the dry mustard.  Bring to a boil; simmer, uncovered, for 15 to 18 minutes or until the vegetables are tender.  Remove from heat. Stir in the crabmeat, 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside.

2.  In a large saucepan over medium heat, melt the margarine or butter.  Stir in the flour, sugar and Worcestershire sauce.  Add the milk and half-and-half or light cream all at once.  Cook and stir over medium heat until the mixture is slightly thickened and bubbly.  Cook and stir for 1 minute more.

3.  Stir the crabmeat-vegetable mixture into the milk mixture.  Heat through but do not boil.

Tips:

You'll need 2 to 2 1/4 pounds of crab legs for 12 ounces of crabmeat.  To boil live crabs: In a 12 to 16 quart kettle, bring 8 quarts water and 2 teaspoons salt to a boil.  Add the crabs and return the water to a boil.  Reduce heat; cover and simmer for 15 minutes.  Drain the crabs and refrigerate, or rinse the crabs under cold running water until they are cool enough to handle.

To crack a cooked crab: Turn the crab on its back.  Use your thumb to pry up the tail flap or apron; twist if off and discard.  Hold the crab with the top shell in one hand and grasp the bottom shell at the point where the apron was removed.  Pull the top shell away from the body of the crab and discard.  Use a small knife to remove the "devil's fingers" (spongy gills) from each side of the top of the crab.  Discard the internal organs, mouth and small appendages at the front of the crab.  To remove the meat, twist off the legs and claws using your fingers.  Use a nutcracker to crack each joint, then pick out the meat.  Break the body in half and remove the remaining meat.


From : America's Best-Loved Community Recipes