Creole Crab Meat Soup

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 large lemons
• 1 medium onion, peeled,chopped
• 3 tablespoons butter
• 2 cloves garlic, minced
• 4 cups canned peeled italian tomatoes, seeded and chopped,with juice
• 4 cups fish stock
• 1 bay leaf
• 1 sprig parsley
• 1 sprig marjoram
• 1 tablespoon chopped mint, more if you like
• 1 tablespoon chopped tarragon
• 1 lb lump crabmeat
• salt
• cayenne pepper

Recipe

• 1 remove the zest from 1 lemon in one long strip, if possible, with a vegetable peeler; set aside.
• 2 juice the peeled lemon.
• 3 thinly slice the remaining lemon into 4 to 6 pieces; set aside for garnish.
• 4 melt the butter in a deep, large skillet or dutch oven over medium heat and saute onion and garlic until soft, about 4 minutes.
• 5 add the tomatoes with their juice and the stock and turn the heat up to medium-high.
• 6 when the mixture boils, turn the heat down to a simmer.
• 7 add the bay leaf and the rest of the herbs, the lemon zest strip and 1 1/2 tablespoons of the lemon juice.
• 8 simmer, partly covered, for 30 to 45 minutes.
• 9 add the crab meat and simmer gently until the soup is slightly thickened, about 10 minutes.
• 10 add the salt, cayenne and more lemon juice, if needed.
• 11 discard the bay leaf and parsley and marjoram sprigs.
• 12 add another tablespoon of fresh mint at the last minute.
• 13 after you spoon the soup into bowls, top each serving with a lemon slice.