Maryland Crab Soup

Maryland Crab Soup

Happy New Year Friends!  I spent New Year’s Eve in Baltimore feasting on ahi tuna, Old Bay crabs, smoked bluefish, Grand Marnier, and topping the night off with the Super Bowl Ring on my finger. (For about two seconds, but it counts).  Not bad right? Baltimore’s restaurants are a hidden secret filled with numerous delicious seafood selections. I recommend a visit to any food lover.

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The dish that stayed in the my mind, and my taste buds was the classic Maryland Crab Soup.  I’m not one to order soups at restaurants but everyone did it, so I had to.  Food peer pressure can be very intense.  I knew due to its popularity that it had to be a hit and boy was it. It wasn’t long after my six hour drive home that I was standing at my oven stirring up a pot of the famous soup.

Maryland Crab Soup

Ingredients: 

1 28 oz can whole plum tomatoes

1 onion

1 cup frozen peas

1 cup frozen corn

1 cup frozen green beans

1 cup frozen lima beans

2 tbsp worcestershire sauce

3 tbsp Old Bay (less or more is fine)

2 tsp hot sauce

3 carrots chopped and peeled

3 stalks of celery chopped

1 pound jumbo lump crab meat

4 cups chicken stock

2 cups water

1/2 cup dry sherry

2 cloves garlic minced

* Note: I tend to go really heavy on the Old Bay because it brings a nice salty and flavorful taste. If you do go heavy on it, be careful not to over salt! * 

Method:

Add oil carrots, onions, and celery in a large pot and cook until vegetables are tender.  About ten minutes.  Add garlic and sherry and cook for another five minutes. Increase the heat to medium high, making sure to scrape up any bits stuck to the bottom of the pan. Add tomatoes, stock, 2 cups of water, and the frozen vegetables.  Add Old Bay, hot sauce, and Worcestershire sauce.  Bring mixture to a boil and reduce heat to a low simmer. Simmer partially covered for 30 minutes until vegetables are cooked.  Add crab and cook for another 20 minutes.  Taste for seasoning, add pepper, old bay, salt, whatever you think will be make it fabulous!

Note: This soup is one of those magical food items that gets better with age.  Throw it in your refrigerator, let the flavors meld, and serve it up for lunch!

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