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Oyster Bar's Green Split Pea Soup with Crabmeat

Diego Isio


The historic Grand Central Oyster Bar gets into the spirit of St. Patrick’s Day on Thursday, March 17, by“Going Green” – Green Split Pea Soup with Jumbo Lump Crabmeat that is – which will be on the daily menu put forth by the executive chef with the green thumb Sandy Ingber.

The price for a bowl of the spectacular St. Patrick’s shamrock-colored special is $7.25 on both the lunch and dinner menu for those who seek greener pastures below sea level at Grand Central Terminal.

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15 Min
1 Hr 45 Min
Stove Top


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1 c
medium chopped spanish onions
1 Tbsp
minced garlic
1/8 c
good olive oil
1/2 tsp
dried oregano
kosher salt and freshly ground black pepper to taste
2 c
medium diced carrots
1 lb
green split peas, rinsed
8 c
chicken stock or broth
12 oz
jumbo lump crabmeat, picked through the shells
1/4 c
creme fraiche
1/4 tsp
cayenne pepper
1/2 c
croutons of your choice

How to Make Oyster Bar's Green Split Pea Soup with Crabmeat


  • 1In a 4 quart stock pot on medium heat, sauté the onions with olive oil and pepper until the onions are translucent, 10 to 15 minutes.
  • 2Add the garlic and cook for 2 minutes.
  • 3Add the carrots, half the split peas and the chicken stock.
  • 4Bring to a boil, then simmer uncovered for 40 minutes.
  • 5Skim off the foam while cooking.
  • 6Add the remaining split peas and continue to simmer for another 40 minutes or until all the peas are soft.
  • 7Stir frequently to keep the solids from burning on the bottom.
  • 8At the end, check for salt and pepper.
  • 9Add all the crabmeat to the soup, after it is finished.
  • 10Let sit 5 minutes to warm the crabmeat, but do not boil again or crabmeat will break up.
  • 11Mix crème fraiche with cayenne pepper and pinch of salt.

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About Oyster Bar's Green Split Pea Soup with Crabmeat

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: American

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