Period March 9-National Crabmeat Day (Crab Soup)

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Crab Soup

“Housekeeping In Old Virginia”, By Marion Cabell Tyree, 1877




One dozen crabs to one gallon water. Take off top shell; clear body of

crabs. Cut through the middle, put them into a kettle, mix with some

butter, and brown them. Then add one gallon water, and simmer for half

an hour. Skim slightly, and add the hock of an old ham, and strained

tomato juice one pint. Boil two hours. Season with pepper, spice if

liked, and half-pint wine.



The claws are to be cracked and divested of the jaws.
 

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