A friend dropped by with a bag full of cooked dungeness crab just before dinner time. I LOVE dungeness crab and I knew just the recipe for this yummy crustacean.
The first thing to do is crack the crab and dig out the tender, salty meat.
The next order of business, is to chop the onion, peppers and smash the garlic. I put them in a pot with a little heated olive oil.
I stir them a bit as they cook over medium heat. Isn't it a pretty sight, and oh the smell, delicious!
Next I add the remaining ingredients, including fresh basil and oregano.
I let the soup cook a little while before adding the crab.
Topped with this flavorful, creamy sauce, this soup is to-die-for. This recipe is a keeper. It is delicious and it takes just minutes to prepare.
1 green pepper-I used several from the bag of small colored peppers
1 or 2 garlic cloves, mashed
2-15 oz cans of tomatoes
1/2 cup white wine
3 chicken bullion cubes
2 cups water
For the sauce:
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs wine vinegar
chili or other hot spice
Crack your crab and set aside. In a stock pot, sauté your onion, peppers and garlic until the onions are translucent. Add the canned tomatoes, the white wine, the chicken bullion cubes, the oregano and basil and the 2 cups of water. Cook for 15 minutes. Add the crab and cook until the crab is warmed up. While the soup is cooking, mix the mayo, sour cream wine vinegar and spices together in a bowl for the topping.
When the crab is warmed through, you can ladle a full bowl and top with the sauce. You will absolutely LOVE this soup.
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