In the almost 25 years that Dave and I have been together this is the first time I have whipped a batch of this scrumptious soup up. Don't ask me why, I have no idea. Maybe because we can't stop ourselves from gobbling it down as fast as we bring it home, due to the fact that we are the most undignified, fastest, crab slurper-upper, eaters you have ever seen.
Plus, yesterday my youngest daughter asked if we could have soup in bread bowls soon. That request paired with the fact that I had about 8-10 crabs frozen in my freezer made for the perfect excuse to re-create my husband's and my first-ever real date dinner.
Many people serve soup in small round sourdough loaves. I, however, prefer this deliciously soft and chewy Pugliese. It is so incredibly yummy.
Okay, I know your mouth is watering by now. So... here it is. A slightly modified recipe - and by slightly modified I mean cut in half because you probably don't have a restaurant size stock pot. This makes enough to serve 10-12 people easily.
You are going to LOVE this soup! Oh, and I topped it with fresh chives.