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New Orleans Crab Soup


Course : Soups
Serves: 50
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Ingredients:


1 cup olive oil

6 cups scallions

3 cups carrot

2 cups green bell pepper

5 cups onion

4 cups celery

1 tablespoon garlic

6 quarts fish stock

12 large blue crab

6 cups tomato concasse

1 cup parsley

1 teaspoon file powder

3/4 teaspoon powdered saffron

1 teaspoon tabasco sauce

1 teaspoon black pepper

1 teaspoon salt
 

Preparation / Directions:


Heat olive oil in a heavy stockpot, over a medium flame add scallions, carrots, bell peppers, onions, celery, and garlic heat and stir for 2-3 minutes add fish stock-mix well remove top shells and gills from crabs, cut into quarters, and add to soup add remaining ingredients-mix well bring to a boil, reduce heat, and simmer for 30-40 minutes season to taste with salt and additional black pepper serve hot

 

Nutritional Information:

108 Calories (kcal); 7g Total Fat; (69% calories from fat); 2g Protein; 5g Carbohydrate; 12mg Cholesterol; 185mg Sodium

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