Cooking King Crab Chowder

Ingredients:

• Two (2) cups of one (1) pound of King crab meat
• Six (6) tbsp. of Butter
• One-half (1/2) cup of Finely-sliced onion (red)
• One-third (1/3) cup of Finely-sliced onion (green)
• Incised medium-sized tomato
• One-third (1/3) cup of Finely-chopped celery
• One (1) cup water
• Three (3) medium-sized baking potatoes already peeled and sliced
• Two (2) cups of Milk
• One-fourth (1/4) tsp. of Tabasco
• One-half (1/2) tsp. of pepper
• One-fourth (1/4) tsp. of salt

Directions:

1. Utilizing a heavy big casserole on low heat, melt your butter then include the onions, tomato and celery into the casserole.
2. Cook them over low-level heat for seven minutes, then increase heat and bring water to a boil. Place the sliced potatoes and afterwards simmer.
3. Permit cooling for fifty minutes and then stir the crab and the rest of the constituents. Frequently stir the soup when cooked again until it brings to simmering boil, then immediately serve the chowder. This makes four bowls or containers.

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