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Crab Soup

1 c. onions, chopped
1 c. celery, chopped
1/4 c. oil (corn, vegetable, etc.)
1/2 tsp. thyme
1/4 tsp. curry
1/4 c. flour (more for thicker, less for thinner)
1/2 tsp. Louisiana hot sauce
2 c. potatoes, diced
1 lb. crab meat, approximately
Salt and white pepper to taste
1/2 gal. water
1/2 lb. skinless fish fillets (bluefish, mullet, croaker or whatever)

Boil - fish fillets and water to make a stock. Allow - or help fish fillets to shred - set aside. Meanwhile, saute onions and celery in oil until tender and semi-transparent. Remove from heat. Stir flour, curry and thyme into oil and vegetables until all are blended in a paste. Combine with heated stock, stir and add potatoes, hot sauce, salt and pepper to taste. Simmer for marriage of flavors, stirring often. Just before serving, GENTLY FOLD in crab meat. Heat for about a minute.

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