Ingredients
8 thick ribeye steaks
12 large red potatoes
2 yellow onions
1/2 cup finely chopped celery
imitation crabmeat
whole milk
butter
salt
pepper
Preparation
In Kitchenaid food processor, chop onions. Peel, cut into large chunks, and boil potatoes. When tender, dice about a third of the potatoes. Place the rest of the drained potatoes in your Kitchenaid mixer. Add about a half stick of butter and salt and pepper and milk until smooth. Add some Lawry’s seasoned salt. Saute onions and celery in butter and add crab that is thoroughly crumbled up. Put all in a big soup pot and season to taste. May need extra milk for the perfect consistency. Serve with a sprig of fresh thyme and a sprinkle of paprika.
