San Francisco Crab Soup

San Francisco Crab Soup

2        C. cooked Dungeness crab meat

          (2 crabs, about 1½ pounds each)

¼        C. butter

1         medium onion, chopped

1        green pepper, chopped

1         leek, white part only, chopped

2         Q. fish stock

½        C. uncooked rice

3        ripe tomatoes, peeled, seeded, and diced

½        pound fresh okra, cut into crosswise slices

1         t. Worcestershire sauce

           salt and freshly ground pepper to taste

           fresh parsley garnish

In a 3-quart saucepan, melt the butter and simmer the vegetables until tender.  Add stock and rice, bring to a boil, and simmer, covered, for 20 minutes.  Add tomatoes, okra, and Worcestershire sauce to stock with crab meat.  Bring again to a boil, then simmer for 20 minutes.  Season with salt and pepper.  Sprinkle with chopped parsley.

Makes 6 to 8 servings.

Contributed by Mark Woo

(from McClane’s North American Fish Cookery)