Crab Delight

The finished meal that this recipe produces will tantalize your taste buds and leave your tummy very happy. Our family seafood soup recipe originated in Norway several generations ago and started with only seafood, milk, potatoes, onions, butter, salt and pepper.

The ingredients can be varied to suit your taste. My wife thinks carrots add color, she will also add celery when I am not watching. I think adding carrots and celery border on treason. Inserting new ingredients really take away from the original recipe. The original texture and taste will become altered and leave the diner short changed.

Enjoying a traditional meal should be a marriage between taste and memory. You should be able to have your meal along with the long ago memories of the family all sitting at the table together. Dining should be much more than just putting food into the stomach. Enjoy your soup and your memories.

Crab soup

3 cups diced potatoes,
1/4 cup diced onions,
1/4 cup bacon pieces
2 cups chicken broth,
2 cups evaporated milk,
2 tablespoons butter
8 ounces of crab pieces

Fry four slices of chopped up bacon, drain off grease.

Saute onions, parsley and carrots in butter and bacon pieces.

Boil the diced potatoes in chicken stock until done, add the sauteed items, and crab meat, boil for two minutes.

Turn off heat and add milk, reheat to desired temperature, “do not boil”. For thicker soup add potato flakes.

Sprinkle with fresh chopped parsley or the parsley flakes from the seasoning aisle of your store, add salt and pepper to taste, serves four.

If you live in an area where you do not have access to fresh seafood you will have to settle for the seafood that your local supermarket has to offer. Salmon could be used instead of crab. Fresh salmon is always the best but canned salmon will pass as the last resort.


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