Snow Crap Soup

Snow Crab Soup

(Original Recipe from The Soup Kitchen)

Ingredients

For Soup Yield of:

16 Qts

8 Qts

4 Qts

2 Qts

1 Qt

(4 Gal)

(2 Gal)

(1 Gal)

(1/2 Gal)

Chicken Stock

32 cups (2 gal)

16 cups (1 gal)

8 cups (2 qts)

4 cups (1 qt)

2 cups

Lemon Juice

1/2 cup

1/4 cup

2 TBSP

1 TBSP

1/2 TBSP

Seafood Seasoning

1 TBSP

1/2 TBSP

3/4 tsp

1/3 tsp

1/6 to 1/4 tsp

Garlic

1 TBSP

1/2 TBSP

3/4 tsp

1/3 tsp

1/6 to 1/4 tsp

White Pepper

1 TBSP

1/2 TBSP

3/4 tsp

1/3 tsp

1/6 to 1/4 tsp

Cream Cheese

6 lbs (12 bricks)

3 lbs (6 bricks)

1-1/2 lbs (3 bricks)

1/4 lbs (1-1/2 brick)

1/3 to 1/2 lb (3/4 brick)

Parsley

1/3 cup

8 tsp

4 tsp

2 tsp

1 tsp

Chicken Stock

8 cups (1/2 gal)

4 cups (1 qt)

2 cups (1/2 qt)

1 cup

1/2 cup

Crab Meat

5 lbs

2.5 lbs

1.25 lbs

2/3 to 3/4 lb

1/3 to 1/2 lb

Rue -- Mix the following until a creamy consistency:

Flour

14 heaping TBSP

7 heaping TBSP

3 heaping TBSP

2 heaping TBSP

3/4 heaping TBSP

Water

5 cups

2-1/2 cups

1-1/4 cups

2/3 cup

1/3 cup

* If a thinner Rue is preferred, add more water until desired consistency.

** If a thicker Rue is preferred, cut water by 1/4 to 1/3 the amount.

Under medium heat bring to soft boil the chicken stock (first item), lemon juice, seafood seasoning, garlic, white pepper, and

cream cheese. Whisk until smooth and creamy.

When cream cheese is melted, and mixture is at a soft boil, add the parsley, remaining chicken stock, and crab meat. Bring to

second boil.

Make a Rue and slowly pur through strainer while stirring to thicken. Let soup simmer on lowest heat for at least 2 or 3 hours

before serving. Keep lid on pot while simmering or soup will scorch. Be sure to stir soup occassionally so that bottom will not become too thick.