4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram
1. Remove all the crab meat from the shells and set it aside.
2. Put half of the shells into a large pot with 4 quarts of
water over high heat. Add onion 1 stalk of chopped celery,
and garlic, then bring mixture to a boil. Continue to boil
for 1 hour, stirring occasionally (The white part of the shells
will start to become transparent), then strain stock. Discard
the shells, onion, celery and garlic, keeping only the stock.
3. Measure 3 quarts (12 cups) of the stock into a large sauce
pan or cooking pot. If you don’t have enough stock, add enough
water to make 3 quarts.
4. Add potatoes, bring mixture to a boil, then add 1/2 of the
crab and the remaining ingredients to the pot and bring it
back to boiling. Reduce heat and simmer for 4 hours, uncovered
until it reduces by about half and starts to thicken. Add the
remaining crab and simmer for another hour until the soup is
Makes 4-6 servings.