Crabby Tomato Soup
Nights will soon be getting cooler and nothing warms up the RV better than a candle on the table, steamy soup in the bowls and hot rolls from the oven. Sprinkling the crab with a little lemon juice revives it. Low sodium tomato soup is best. You can always add salt at the table.
5- or 6-ounce can of crabmeat, drained and picked over
1 tablespoon lemon or lime juice
1 can condensed cream of tomato soup, preferably low sodium
½ teaspoon dried, crumbled basil
1/4 teaspoon dried, crumbled thyme
1 soup can milk or light cream
Drain and pick over the crabmeat to remove any bits of shell. Sprinkle with lemon juice and set aside. In a cold saucepan whisk soup, herbs and milk or water. Heat gently and spoon soup into two bowls. Top with tufts of crabmeat. Serves 2. Pass the hot sauce.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com