Jersey Shore Crab Soup

Makes a huge pot- enough for sharing- well…. maybe 

2 lbs. crab meat( from Jersey crabs of course!)

4-5 cups crab stock( recipe in directions)

4 cups veggie stock

5 carrots- diced

2 celery ribs- diced

1 small white onion- diced

1 1/2 cups frozen peas

4 red skin potatoes( from NJ)- diced

4 ears fresh NJ corn( cooked and cut off cob)

28 oz. diced tomatoes

3 cloves garlic- diced

1/2 TBs  Worcestershire sauce  

1 1/2 TBs Zigs creole seasoning or Old Bay

Sautée all veggies except corn and peas until slightly tender. Add stock and tomatoes and cook on low , covered for an hour. Add corn, peas and  crab and crank up to medium and cook for 15 minutes. Heat to low and serve or make dome bread! 

Ok crab stock- get about 20 cups of crab legs( the little guys you don’t want to pull apart) plus all the shells from your crab feast. Add an onion, carrot, celery, bay leaf and cover with water. Cook for at least 2 hours uncovered. You want to cook down until you are left with about 4-5 cups. Super  rich and flavorful!

This soup really shows NJ and all its awesome freshness and abundance! The crabs this year are super sweet and the veggies are always awesome. Try my seasoning or just buy something similar . It’s always better down the shore! Pig out Folks!! 

Provençal Shrimp & Beans

Serves 2

16 shrimp

1 can small white beans – drained and rinsed

1 NJ Beefsteak Tomto- large dice

5 garlic cloves- diced

1 small yellow onion- sliced thin

1 1/2 TBs hebes de Provence

Dash of red pepper flakes 

 Sautée garlic, onions, tomatoes until tender. Add beans and herbs . Cook for a few minutes then mix. Add shrimp to the top and cover until shrimp are cooked… do not over cook- very little time . Put in red pepper flakes.  Serve with wilted dandelion greens or crusty bread. 

Simple. Tasty. Ftench. Freakin’ Good!!!!!