SHRIMP & CRAB SOUP

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Shrimp & Crab Soup image

This soup was a favorite at a long since closed restaurant. They would never give me the recipe so I did it myself. I'd guess it's low in fat and calories, too.

Provided by Mary Close

Categories     Crab

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

5 (14 1/2 ounce) cans college inn garden vegetable broth
1 (28 ounce) can peeled chopped tomatoes, any brand,undrained
20 large shrimp, peeled and deveined (save shells)
4 large crab legs, shells on
3 stalks celery, chopped
1 large carrot, chopped
1 medium green pepper, chopped
1 teaspoon Old Bay Seasoning (more or less to taste)
salt & fresh ground pepper, to taste

Steps:

  • Bring broth and shrimp shells to a boil.
  • Add crab legs.
  • Cook 4 minutes.
  • Remove crab legs to a bowl to cool.
  • Remove shrimp shells and discard.
  • Strain broth for any leftover pieces of shells.
  • Reduce heat to medium.
  • Add celery, carrots, peppers, tomatoes and seasonings.
  • Cook until vegetables are tender.
  • Meanwhile, shell crab legs and break meat into bite size pieces.
  • Add juices to the soup from the bowl the crab cooled in.
  • Add shrimp and cook about 4 minutes.
  • Add crab meat.
  • Serve with hot crusty bread and salad.
  • Delicious.

Nutrition Facts : Calories 126.9, Fat 1, SaturatedFat 0.2, Cholesterol 70.2, Sodium 917.2, Carbohydrate 5.9, Fiber 1.9, Sugar 3.6, Protein 22.9

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