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!!