• 1 pound lump crabmeat
• 2 cups ( 4 sticks) unsalted butter, divided
• 1 large yellow onion, finely chopped
• 1 rib celery, finely chopped
• 1 bunch green onions, finely chopped
• 3 tablespoon flat-leaf parsley, minced
• 1 tablespoon finely chopped garlic
• Salt and Pepper to taste
• 1/4 teaspoon Louisiana Hot Sauce
• 3 cup cubed french bread
• 1 cup panko bread crumbs
• 2 cup crab stock or shrimp stock
• 12 cleaned crab shells, washed thoroughly, or 12 small ramekins, buttered

Stuffed Crabs

• 2 tablespoons oil or butter
• 1 onion, cut into eighths
• 1 carrot, cut into 2" pieces
• 1 stalk celery, cut into 2" pieces
• 1 turkey carcass, cut into pieces
• 1/4 cup flat leaf parsley, coarsely chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Water as needed

Note: taste for salt after broth has simmered at least one hour

Turkey vegetable soup

• 2 tablespoons butter
• 1 cup carrots, sliced thin on the round
• 1 cup celery, sliced thin crosswise
• 1 cup onion, finely diced
• 2 cloves garlic, minced
• 8 cups turkey stock or more as needed
• 1 15 ounce can diced tomatoes
• 1 teaspoon black pepper
• 4 cups in all, mixed beans, corn, peas, diced potato, as desired
• Salt, to taste (broth may already be salty)
• 4 cups leftover turkey, bite sized
• grated parmesan, as needed

Turkey Vegetable Soup

Click image to enlarge