You are here: Home » Recipes » Beach House Crab Soup Beach House Crab Soup Recipe by Favorite Recipes Press Yield 13 servings This delicious crab soup makes a wonderful appetizer. PrintEmail Ingredients 4 slices bacon1 cup chopped onion1 cup chopped celery1/2 cup chopped green bell pepper1/2 cup chopped red bell pepper2 cups chopped red potatoes4 cups vegetable broth2 cups vegetable juice cocktail (regular or spicy)2 -- bay leaves1 teaspoon Old Bay Seasoning1/2 teaspoon paprika2 cups chopped tomatoes2 cups corn kernels1 pound fresh lump crab meat, drained and flaked1/2 teaspoon freshly ground pepper1/2 cup chopped fresh flat-leaf parsley Instructions Cook the bacon in a large heavy saucepan until brown and crisp. Drain, reserving the bacon drippings. Crumble the bacon. Saute the onion, celery and bell peppers in a reserved bacon drippings for 11 minutes or until tender. Stir in the potatoes, broth, vegetable juice cocktail, bay leaves, Old Bay seasoning and paprika. Bring to a boil and reduce the heat. Simmer for 25 minutes or until the potatoes are tender. Stir in the tomatoes and corn. Cook for 15 minutes and stir in crab meat and bacon. Discard the bay leaves and season with the pepper. Ladle into soup bowls and sprinkle with the parsley. Recipe reprinted with permission from the Devon Horse Show and County Fair’s Appetizers at Devon(Devon, Pennsylvania, 2008).