3 posts in this topic

2 Slices of bacon, chopped

2 Tablespoons butter

1 1/2 Cups celery, chopped

1/2 Cup onion, chopped

1/2 Cup scallops

2 Teaspoons Parsley flakes

1 Teaspoon garlic powder

1/2 Teaspoon rosemary flakes

1/2 Teaspoon thyme flakes

1/2 Teaspoon salt

1/2 Teaspoon pepper

1 Tablespoon Old Bay

2 Cups of potatoes, cubed

1 - 19 Ounce can tomato sauce

1 1/2 Cups of water

1 Pound crab meat

Saute the bacon until cooked. Add the butter celery and onions and cook till the onions turn translucent.

Add the scallops and all the dry spices and cook for 10 mintues.

Add the potatoes, tomato sauce and the water. Bring to a boil, and boil for 5 mintues. Turn to simmer or low for an hour.

Flake the crab into another bowl to break it up and check for shells. Mix thhe crab into the soup and it simmer for another hour. Let the soup cool and store it in the refrigerator for the next day. I find that it accually tastes the best after its cooked and refrigerated then reheated.

Here's some pictures. Any cooking I do, 95% of it is done in a cast iron skillet or a dutch oven.

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100_3780.jpg.3531aaa3cb94ee658cddbfc92cd

100_3784.jpg.fb9e6c0516d6b2af9c972672cd6

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O-Yeah,,,sounds great!!

How much does it make? Sounds like almost 2 quarts?

Enough for four people?

Should be enough for 6 people. I guess it depends on the size of the bowl.

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