Snow Day Crab Soup

The weatherman predicted lots of snow - inches and feet. We got enough slushy inches for school to be cancelled and all our other activities, too.  Its been a welcome respite of doing nothing.  The kids went out for a while, the dog got soaked in the snow, and we lounged around all day.

And of course, we ate. We made puffy pancakes for breakfast, a new favorite since its so easy (the recipe is on my FaceBook page).  I had bought some crab meat the other day and crab soup seemed the perfect lunch for a cold, wet, snowy day. I was missing a few ingredients from my regular crab soup recipe, so I improvised and came up with this one.

Snow Day Crab Soup

1 small onion

2 stalks celery

1 TBS minced garlic

2 TBS butter

1 pint cherry tomatoes

2 cans tomato sauce

1 can broth (vegetable, chicken, seafood)

seasonings: Old Bay, salt, pepper, chili pepper, bay leaves

1 lb crabmeat

1. Dice onion and celery.
2. Melt butter in stock pot.  Add onion, celery, and garlic. Stir and cook until soft.
3. Season to taste.
4. Add cherry tomatoes. Stir occasionally so vegetables do not burn; cook about 10 minutes. Tomatoes won’t burst, they will cook down until soft.
5. Add tomato sauce, broth, and ½ can of water.  Add bay leaves.
6. Add crab meat.
7. Cook until crab meat is warm.
8. Taste and add seasonings, if necessary.
9. Turn heat down and simmer for about 30 minutes.
10. Remove bay leaves, serve and enjoy!

Saute the vegetables in butter until soft. Season to your liking.

Simmer to mix all the flavors together and enjoy!

Alternatives:

Use canned, diced tomatoes instead of cherry tomatoes

Add corn kernels, canned or frozen (and of course, fresh if you have it!)