1 pound fresh drumsticks
1 pound fresh drumsticks
1/2 cup all-purpose flour
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup shredded mozzarella cheese
1 cup chopped onion
1 cup boiling water
1 pound crabmeat
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
In a medium bowl, mix drumsticks, flour, onion, celery, mozzarella cheese and onion.
Dredge drumsticks in boiling water and drain.
Heat 1/2 cup of the water in a medium saucepan or stewpan until boiling; add crabmeat and stir over medium heat until coated with crabmeat.
Add the remaining 1/2 cup of water and simmer for 5 minutes. Add the remaining 1/2 cup of water and the tomato juice, stir until well blended. Add salt, oregano and basil and heat through.
Stir soup mixture into drumsticks and spoon into a large pot or Dutch oven. Transfer soup mixture to saucepan and add boiling water to cover and simmer over medium heat until thickened.