Floyd & Shirley’s Crab Soup



  • 1 1/2 cups butter
  • 2 small onions, grated
  • 2 bay leaves
  • Pinch of thyme
  • 1/4 cups chopped celery leaves
  • 2 cloves garlic, minced
  • 8oz. can of tomato sauce
  • 1/2 cup flour
  • 2 quarts water
  • 2 pounds crab meat
  • 1/2 cup chopped parsley
  • 1-2 lemons, sliced
  • Salt and pepper to taste


Step 1

Melt butter in a heavy pot. Add onions and cook until translucent. Add bay leaves, celery leaves, thyme and garlic, mixing well. Stir in tomato sauce, then slowly add flour and stir until combined. Slowly stir in water. Cook on a medium-low heat until the flour taste is gone, about 45 minutes.

Step 2

Fold in crab meat, being careful to not break up the meat. Bring to a boil, then simmer for 10-15 minutes.

Step 3

Serve in soup bowls. Sprinkle parsley and add a slice of lemon to each bowl.

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