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
- Dice onion and celery.
- Melt butter in stock pot. Add onion, celery, and garlic. Stir and cook until soft.
- Season to taste.
- Add cherry tomatoes. Stir occasionally so vegetables do not burn; cook about 10 minutes. Tomatoes won’t burst, they will cook down until soft.
- Add tomato sauce, broth, and ½ can of water. Add bay leaves.
- Add crab meat.
- Cook until crab meat is warm.
- Taste and add seasonings, if necessary.
- Turn heat down and simmer for about 30 minutes.
- 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!|
Use canned, diced tomatoes instead of cherry tomatoes
Add corn kernels, canned or frozen (and of course, fresh if you have it!)