Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view



This great soup was created by my son, Michael, who lives in California. He invented his own Crab Trap, and catches his Crab fresh. Try it. You’ll love it!

Rate this

Makes 4
prep time:
15 minutes
cook time:
20 minutes
total time:
30 minutes

Save this recipe 2
Save this recipe 2
Makes 4
prep time:
15 minutes
cook time:
20 minutes
total time:
30 minutes


  • 3 slices Bacon, diced
  • 1 large Leek, cleaned and diced
  • 1/2 cup dry White Wine
  • 2 cups Chicken Broth
  • 2 cups water
  • 1 cup Hominy
  • 1 1/2 cups diced Red Potatoes
  • 1/2 tsp salt
  • 1/2 cup Heavy Cream
  • 8 oz. Crab Meat
  • Cilantro Puree (Recipe follows)
  • 1/4 cup Vegetable Oil
  • 1/4 cup Extra Virgin Olive Oil
  • 1 cup Cilantro
  • 2 Jalapeno Peppers
  • 1 clove Garlic
  • 1/2 tsp salt
  • Blend all ingredients until smooth
Save a shopping List


  • 1

    Cook diced bacon until fat renders. Add diced leek and stir until limp. Stir in White Wine and reduce by half. Add Chicken Broth, Water, Hominy, Potatoes & Salt.

  • 2

    Bring to a boil then reduce heat and simmer until potatoes are tender.

  • 3

    Stir in Heavy Cream and Crab Meat and cook through. Salt & Pepper to taste.

  • 4

    Top with fresh Avocado and Cilantro Puree.

Recipe Notes

Add a note

Ratings & Reviews

Click to rate this recipe

  • Kimberly by ,

    This soup is to die for! It is hands down one of my all time favorites!

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.