Crab Soup Recipe
Ingredients
| Crab meat | 8 Cup (128 tbs) | |
| Butter | 1 Cup (16 tbs) | |
| Diced green pepper | 2 Cup (32 tbs) | |
| Chopped celery | 2 Cup (32 tbs) | |
| Minced onion | 2 Cup (32 tbs) | |
| Cooked tomatoes | 4 Cup (64 tbs) | |
| Rice | 1⁄4 Cup (4 tbs) | |
| Salt | 1 1⁄2 Tablespoon | |
| White pepper | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4397 Calories from Fat 1659
% Daily Value*
Total Fat 189 g290.3%
Saturated Fat 117.1 g585.6%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 9018.1 mg375.8%
Total Carbohydrates 412 g137.3%
Dietary Fiber 14.3 g57.3%
Sugars 25.2 g
Protein 192 g384.4%
Vitamin A 209.6% Vitamin C 591.9%
Calcium 27.1% Iron 35.9%
*Based on a 2000 Calorie diet
Directions
Wash and drain.
Melt 1/2 cup butter in a large kettle, then add the pepper, celery and onion and cook until soft.
Add the tomatoes.
Melt the remaining butter in another saucepan and simmer the crab meat for 3 minutes.
Add the crab meat to the vegetables.
Add 3 1/2 gallons water and bring almost to boiling point.
Add the rice, salt and white pepper, stirring to mix well.
Pour immediately into hot pint jars, then fit with lids.
Process for 1 hour and 40 minutes at 10 pounds pressure.
Chef
