Yield: 4 servings
|1 medium||Onion chopped|
|6 \N||Ripe medium sized tomatoes,|
|\N \N||Peeled and coarsely chopped|
|5 cups||Chicken broth|
|3 \N||Sprigs fresh or 1 teaspoon|
|\N \N||Dried thyme|
|\N \N||Kernels from 3 ears of white|
|1 pounds||Lump crabmeat, picked|
|\N \N||Through for cartilage|
|\N \N||Salt and pepper to taste|
|\N \N||Fresh chopped parsley or|
|\N \N||Chervil to taste|
In a large saucepan, saute the onion in butter until transparent. Add tomatoes, cover pan and simmer for approximately 5 minutes. Add chicken broth and thyme and bring to a boil. Stir in corn, crabmeat and Tabasco, cover and simmer gently for 5 minutes. Add salt and pepper to taste. Simmer uncovered for an additional 5 to 10 minutes.
Sprinkle with chopped parsley or chervil and serve immediately.
Reprinted with kind permission from "The Original Baltimore Neighborhood Cookbook" by Irina Smith and Ann Hazan, c. 1991, Camino Books, Philadelphia, PA.
Please note that these recipes have been provided with the permission of and courtesy of the copyright holders. The FOOD NETWORK has not created any of these particular recipes nor tested any of them in our test kitchen.