Crabby Frank's Crab and Artichoke Soup

Prep time using canned crab is only 25 minutes


  • 2 TB finely minced green onions
  • 1.5 TB Fine chop Anaheim or Green/Red Bell Pepper
  • 1 small fresh or dried tabasco or equal, left whole
  • 3 Cloves fresh garlic
  • 2 TB butter
  • 1 TB flour
  • 1 Tsp seasoned salt
  • 1/8 tsp white pepper
  • 1 tsp tarragon, dill, marjoram
  • 1/8 tsp celery seed
  • Pinch of cayenne pepper
  • 1 Cup chicken broth
  • 1.5 TB lemon juice
  • 2 Cups milk
  • 1 Can lump or shred white crab meat
  • 6 oz jar of marinated artichoke hearts


  1. Sauté 2 TB finely minced green onions,mild peppers 3 cloves fresh garlic in 2 TB of butter.
  2. Stir in 1 TB flour, seasoned with 1/8 tsp.white pepper, 1 tsp. seasoned salt, 1 tsp each, finely minced (dry is fine) tarragon, dill, and marjoram, 1/8 tsp. of celery seed.
  3. Cook until smooth and bubbly (you've just made a roux).
  4. Remove from heat and gradually add 1 cup of chicken broth, 1TB fresh lemon juice and 2 cups of milk while stirring. Reheat.
  5. Simmer for about one minute with the whole tabasco pepper (if you like extra spicy).
  6. Stir in 1 can of lump or shredded white crabmeat. Add a 6 oz jar of marinated, chunky chopped artichoke hearts, with marinade. Heat to serving temperature but do not boil.
  7. Remove whole pepper and serve with pinch of cayenne pepper and green onion tops cut on soup. Bon appetit!

Submitted by Bob Hollenbeck

Sullivan, Mo.

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