Soups

16oz All Natural Lump crabmeat
3 tbs butter or margarine
2 1/2 cups chopped onion
1/2 tsp pressed garlic
3 cans tomatoes, chopped, do not drain
1 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp Tabasco sauce
1/2 tsp marjoram
1/2 tsp ground thyme
1/2 tsp fresh lemon juice
grated peel of 1 lemon
1 tbs finely chopped fresh parsley
Drain and flake crabmeat. Remove any shell pieces. Melt butter in a large saucepan over medium heat. Saute onion and garlic until tender but not brown. Add tomatoes , salt, pepper, Tabasco, marjoram, thyme, lemon juice and lemon peel. Bring to a 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.

*Recipe submitted by the North Carolina State University Seafood Lab

16oz All Natural Lump or Backfin crabmeat
1/3 cup flour
1/4 cup butter
1 cup chicken broth
1/4 tsp white pepper
5 cups milk
salt
dry sherry
Drain and flake crabmeat. Remove any shell pieces. In a large pan, melt butter over low heat. Blend in flour using a spatula or wooden spoon, stir until smooth. Slowly stir in chicken broth and pepper. Simmer over low heat for several minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Fold in crabmeat and stir gently. Add salt and sherry to taste. Remove from heat and serve immediately.

16oz All Natural Claw crabmeat
8 cups water
2 cups diced carrots
2 cups chopped onion
1 1/2 cups chopped celery
1/4 cup butter
1 tbs Old Bay
1 tbs Worcestershire sauce
3 cups diced potatoes
16 oz can of whole tomatoes, crushed
Drain and flake crabmeat. Remove any shell pieces. Bring water to a boil in a large pot. Add carrots, onion, celery, butter, Old Bay and Worcestershire to water and bring to another boil. Reduce heat and simmer for about 30 minutes, stirring occasionally. Add potatoes and cook until almost done. Add tomatoes and crabmeat and simmer another 10 minutes.