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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Southern Living Fish And Shellfish Cookbook by Lena E. Sturges
Servings: 6
½ pound crabmeat
¼ cup chopped onion
½ cup chopped celery
3 tablespoons butter or margarine
¼ teaspoon salt
dash pepper
2 whole bay leaves
2 whole cloves
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 chicken bouillon cube
½ cup tomato juice
2 tablespoons chopped parsley
6 large buttered rolls
Remove any shell or cartilage from crabmeat. Cook onion and celery in butter until tender. Add seasonings, bouillon cube, and tomato juice. Simmer for 5 minutes. Remove bay leaves and cloves. Add parsley and crabmeat; heat. Serve on rolls.