When the January chill sets in and you’re craving something warm, cozy, and low-effort, a pot of easy soup on the stove ...

Makes 4-6 servings. Recipe is by Teresa B. Day. 12 small gumbo crabs, dressed in shells 4 cups water Juice of ½ lemon (2 tablespoons) 2 teaspoons salt, divided 1 teaspoon black pepper, divided ½ ...

bowls of chilpachole de jaiba on a cutting board with lime wedges, cilantro, and tortillas - A.J. Forget/Mashed A rich broth studded with sweet lumps of crab meat, this Mexican crab soup might be ...

It’s easy to make a thick, creamy soup by adding lots of cream or starting with a roux. But it’s just as easy to give a soup more body by pureeing part of it and returning it to the saucepan. In this ...

She-crab soup hasn’t been around as long as the Powder Magazine or the Old Exchange House, but it certainly seems like it. Although this Lowcountry delicacy was first concocted in the early 20th ...

1. In a stock pot, place gumbo crabs and cover with 4 cups of water. 2. Add lemon juice, 1 teaspoon salt, ½ teaspoon pepper and ½ teaspoon dried celery seed. 3. Over high heat, bring to a boil. Boil ...