|Maryland Crab Soup|
One of Maryland's most iconic dishes is Maryland crab soup. This delicious soup is easy to prepare and suitable for a variety of occasions.
Although it can be made using high quality lump backfin, cooks often use crab claw meat for this dish. Crab soup can be made with fresh-picked or frozen crab meat. In either case, authentic Maryland crab soup should contain locally caught and processed Atlantic blue crab meat.
The quality of the soup is dependent upon its ingredients. Whenever possible, fresh locally sourced vegetables should be paired with Maryland blue crab meat. The variety of vegetables can vary with local availability. Frozen or canned vegetables can be substituted, although some loss of flavor may result.
Maryland crab soup can be simmered on the stove, or allowed to cook all day in a crock pot. Either method produces a hearty, well balanced soup that can be served as a light lunch, appetizer, or as the main component of a full dinner. This flavorful dish can also be served at holiday meals or other special occasions.
Maryland Crab Soup Recipe
8 oz. crab meat
2 cups chicken stock
2 cups water
1 large or 2 small carrots
2 medium potatoes
2 medium tomatoes (fresh) or 2 cups canned diced tomatoes
1 small onion
1/2 cup fresh white corn (optional)
1/2 cup fresh lima beans (optional)
1/4 cup celery (optional)
1 tablespoon chopped cilantro (optional)
1 tablespoon chopped parsley (optional)
1 tablespoon Old Bay crab seasoning
1 tablespoon Worcestershire sauce
dash red pepper (optional)
Inspect crab meat closely and remove any shell fragments.
Peel and dice vegetables into small pieces.
Combine crab meat, vegetables, stock, and crab seasoning. Simmer 30 minutes on medium heat or cook 1/2 day or more if using a slow cooker.
For a spicier soup, add additional crab seasoning. Red pepper may also be added to increase intensity.
If desired, cilantro or parsley can be added as a garnish when serving.