Heat 1/4 cup Extra Virgin Olive Oil in a large pot or soup kettle over medium high heat. Add onion, fennel slices and garlic. Sprinkle lightly with salt and pepper.
This crab soup was a favprote of ours, especially during the crabbing season. I can recall rising early on a Saturday or Sunday and heading to "South Beach" to crab all morning and bring home bushels of fresh , live Blue Crab. We had crabmeat tomato sauce the next day, and this soup during the week sometime, and an array of crab dishes during the rest of the week. No freezer yet! We cooked it and ate it like there was no more crab anywhere in the world! Oh, yes. The night we brough home the crab, it was steamed crabs for dinner! Who said Maryland had a lock on steamed crabs?
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