a time to celebrate
a time to reflect
a time to be with friends
What could be more fun than a barbecue before the fireworks begin!
Found this recipe in the New York Times and thought it would be great served in mugs by that Made in America Company, Caskata.
Since they only make the canape dishes in the crab pattern, I thought I would use the school of fish mugs to keep the theme of the sea.
Hope your 4th of July is fabulous!
N S Merill & Company
Adapted from the Bedford Tavern, Bedford, Pa.
- TOTAL TIME
- 30 to 70 minute
- 2 tablespoons butter
- 2 medium red bliss or other waxy potatoes, cut into 1/2-inch dice
- 1 teaspoon black pepper
- 2 tablespoons Old Bay seasoning, or as needed
- 3 1/2 cups beef or vegetable stock, or as needed
- 2 tablespoons lemon juice, or as needed
- 1/2 cup dry white wine
- 2 large tomatoes, peeled and cut into 1/2-inch dice
- 1 pound claw crab meat, picked over and any cartilage discarded
- Saltines, for serving.
- In a large, deep pot over medium-low heat, melt the butter. Add the potatoes and sprinkle with pepper, 2 tablespoons Old Bay and a pinch of salt. Cook, stirring occasionally, for 2 to 3 minutes.
- Add 3 1/2 cups stock and bring to a boil. Reduce to a simmer and add 2 tablespoons lemon juice, wine and tomatoes. Cover and cook until the potatoes are tender and the flavors melded, 20 minutes to 1 hour.
- Just before serving, add the crab and simmer just until thoroughly heated. If the soup seems too thick, add more stock as desired. Adjust the seasonings, adding salt, lemon or Old Bay to taste. Serve hot, with crackers.
- About 2 quarts (4 to 6 servings).