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Crab Soup with Marrow or Liver Dumplings

  • 24 small crabs
  • 1/4 pound butter
  • 2 1/2 quarts bouillon
  • Pinch white pepper
Clean crabs well, add into boiling salted water and remove immediately; crushed into a pulp and stew for 15 minutes with the butter. Slowly stir in the bouillon, cover and cook slowly for approximately an hour; strain and add the marrow or liver dumplings; boil 8 - 10 minutes and serve immediately.
Submitted by Cassyjean - Torrington, CT Jun 3, 2009
15 min 30 min 45 min

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