1 pound crabmeat - cooked and shredded
1 (8 ounce) can tomato broth
1 (6 ounce) can tomato paste
1 (10 ounce) can crabmeat, drained and flaked
1 cup chopped onion
1 cup chopped green bell pepper
4 bay leaves
2 stalks celery, trimmed
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
2 teaspoons chili powder
1/2 teaspoon salt
1 tablespoon paprika
1 egg, beaten
1 tablespoon olive oil
1 tablespoon chicken bouillon granules
1 tablespoon white sugar
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
1 teaspoon dried marjoram
1/4 teaspoon dried lemon zest
1/4 teaspoon dried basil, divided
Place crabmeat into a large stock pot. Mix together tomato broth, tomato paste, crabmeat, onion, green bell pepper, bay leaves, celery, garlic, crushed red pepper flakes, chili powder, salt, paprika, egg, olive oil, chicken bouillon, sugar, oregano, basil, marjoram, lemon zest, dried basil. Cover, and simmer over medium heat for about 1 to 2 hours, or until all vegetables are tender.