Maryland Crab Soup

 I'm trying this recipe for Maryland Crab Soup.

Ingredients:

☐  3 large carrots, peeled and chopped

☐  1 yellow onion, chopped

☐  2 cups celery, chopped

☐  1 medium potato, diced

☐  1 28 oz can crushed tomatoes

☐  6 cups water

☐  ½ pound fresh green beans, trimmed and cut in 1 inch pieces

☐  1 ½   cup fresh, Maryland sweet-corn kernels (About 3 ears)

☐  1 cup lima beans (Fresh is best, but frozen is OK)

☐  ½ cup peas (same as above, fresh if you got ‘em, frozen if you don’t!)

☐  4 tbsp Worcestershire sauce

☐  3-4 tbsp Old Bay Seasoning or J.O. Crab Seasoning

☐  2 tbsp dry mustard

☐  red pepper flakes to taste

☐  1 lb. handpicked Maryland crabmeat, lump for sweetness, or claw for richness

Step 1: Combine all of the vegetables and the canned tomatoes, Worcestershire sauce, Old Bay or J.O. Crab Seasoning, dry-mustard, a pinch or two (or three if you like it fiery!) of the red pepper flakes, and six cups of water in a large pot and bring to a boil over medium-high heat. Reduce to medium-low and simmer for half an hour.



Step 2: Add crabmeat to soup and simmer for 45 minutes more, stirring often. Season with pepper, salt, or more crab seasoning and serve. For a change of pace, consider combining with equal parts Cream of Crab Soup. It’s what we Marylanders call a bowl of “Half-and-Half!”

 

Note: if substituting JO Spice for Old Bay, cut the portion in half or more.