Chili Crab Shrimp Soup
- Ready In:
- 2 whole crabs, I use Dungeness Crabs at about 1 & 1/2 lbs each. (in a pinch you can use just one big crab)
- 1⁄2 lb small baby shrimp (you can use larger shrimp if you like)
- 4 slices bacon, chopped
- 2 cups milk (I try to make it 2% Milk, for health, but everyone likes it better with whole milk)
- 2 tablespoons butter
- 3 carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 small onion
- 3 garlic cloves, finely chopped
- 3 potatoes, chopped into medium size pieces
- 1 tablespoon chili powder (which type you use will decide how spicy it gets)
- 1 pinch cayenne
- salt & pepper
- Fry bacon pieces in a big pot; when nice and crispy, remove bacon and set aside.
- Melt butter into bacon grease and place chopped onion in first, then add chopped carrot and celery, and finally the garlic, to bacon grease in pan and saute till softened. Add salt and pepper depending on your tastes, remember this will end up being a big pot of soup.
- Add enough water to softened veggies in pan to cover slightly, let boil down a about 10 minutes. Add as much chili powder as you like (I use about a TBSP., but you can use more - it really makes the flavor of this soup) and then just add a pinch of cayenne for a little more kick.
- After water is boiling and has reduced a bit, add the chopped potatoes. Add just a little more water and let the mixture boil another 5-10 minutes to help get the potatoes close to softened (they don't have to be completely cooked yet).
- Once the potatoes and other veggies are close to being soft and ready to eat, add 2 cups of milk. As it is starting to heat, make sure to break down crab (pull body shell off and take center of crab and use kitchen shears to cut into 1/4, pull legs off, clean it all up, and use shears to cut just a small slit into each leg and claw piece so soup can seep into crab meat for nice flavor) and then throw Crab in with the milky veggies in the large soup pot.
- Once the soup is hot and the crab is in it, make sure to turn the stove to low and try not to have the soup boil over. Add shrimp just to warm them up. Top off with the bacon pieces. Adjust salt and pepper to taste.
- (If you like your soup thicker and more like chowder, you could add a mix of 1/2 cup milk and 2 tablespoons flour (shaken together in a small closed jar) to the soup a few minutes before finishing to thicken it up, if you like.). The chili and spice amounts can easily be adjusted to your tastes, it's a real flexible recipe.
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RECIPE SUBMITTED BY
By day, I torture college students in my public speaking classes, and run the speech tutoring Lab at a local college, and I also deal with my 3 children and make sure my husband keeps our family business on track. Then in my spare time, I still manage to cook, which to me is my "stress relief." I love to try new recipes, and my big challenge in my family is that no one likes to try anything new... my husband has the most basic tastes, and our sons follow him and can barely get themselves to eat those green things, what do they call them, um, vegetables. They swear that hamburgers are vegetable... ha ha. I'm the only one in the family who loves fish and seafood, all kinds of vegetables and fruit - everyone else is take-out pepperoni pizza, hamburgers, hot dogs, fries, and fried chicken. UGH! Where did I go wrong! At least the students at my Speech Lab love all those brownies I bake and bring for them.