INGREDIENTS

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB11, SALUTING SOUTHERN CHEFS
In a large saucepan, heat the oil. When the oil is hot, add the ham,
pan-fry until crispy and golden, about 2 minutes. Remove the pan from the
heat and strain, reserving the oil and ham. Return the oil to the pan and
heat. Add the onions and saute until soft, about 3 to 4 minutes. Season the
onions with salt and pepper. Add the garlic, bay leaves and chilies, and
cook for 5 minutes. Add the tomatoes and stock. Season with salt and
pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 15
minutes or until the tomatoes soften. Remove the bay leaves. Using a
hand-held blender, puree the soup until smooth. Chill the soup. Add the
lemon juice and hot sauce. Season with salt. In a mixing bowl, mix the
crabmeat, sour cream, tomatoes, capers and green onions together. Season
the salad with salt and pepper. To serve, ladle the soup into individual
bowls and garnish with the crab salad and crispy ham. The soup can be
served either chilled or warm.
Yield: 12 servings
Recipe is copyright by Ben Baker of Magnolia Grill, 1993
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

A Message from our Provider:

“Where love is, God is. #Henry Drummond”