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October 31, 2008

Maryland Crab Soup A La Dianne

Maryland Crab Soup

I had intended to do a Halloween themed recipe for today, but it just didn't come together. So you'll have to settle for Maryland Crab Soup instead. Happy Halloween to all you out there that celebrate the spooky day and especially to my best friend Darlene, since it's her favorite holiday!

Now let's talk some soup!

I love crab. I'll readily admit though when I think of eating crab I think of crab cakes or crab legs or a crab boil or even deviled crabs, well before I think of Maryland Crab Soup. In fact since I moved to Maryland in 1999 I've had Maryland Crab Soup exactly once at a restaurant out on Tilghman Island called Harrison's Chesapeake House and I instantly fell in love. Despite that fact I still hadn't had it since then, even though I've been back to the Chesapeake House itself several times since then. That however was about to change.

A while back I picked up some fresh Maryland crab meat and I knew I wanted to make some soup this go around and the result was fabulous! This soup is tomomatoey, spicy and oh so lovely! If you like Maryland Crab Soup, then give my version a try. I think you'll be glad you did!

What You'll Need:
Extra virgin olive oil
1 onion, chopped
1 large potato, chopped
A pinch of sea salt
Freshly ground black pepper
1-2 tablespoons of Old Bay Seasoning (Note: More if you prefer spicy, less if you don't.)
2 - 14.5 ounce cans of diced tomatoes, drained
1- 15 ounce can of tomato sauce
1/2 of a 16 ounce package of frozen peas (Note: Normally lima beans are used for MCS, but I didn't have any on hand since Miss G tends to adore them and go through them quickly, so I went with peas instead.)
1/2 of a 16 ounce package of frozen corn kernels
2 cups of water
1 pound of crab meat, rinsed and picked over for shells (Note: No matter how well you do this, inevitably some shells might make it into the soup.)

In a large stock pot sauté onions and potatoes with a little sea salt and some freshly ground black pepper until onions are tender and both onions and potatoes are slightly browned.

Next add Old Bay Seasoning and stir to coat. Add tomatoes, tomato sauce, frozen peas and frozen corn, along with water and bring to a quick boil. Reduce heat and simmer for 20-30 minutes until potatoes are fork tender.

Once potatoes are tender add crab and cook for 5 minutes to heat through. Serve immediately.

Notes: This soup is extremely easy to make and has a bit of a wow factor to it too. It is also very healthy, so that is always an added plus. You could use lima beans in place of the peas as I mentioned above.

Posted by Dianne at October 31, 2008 8:52 AM

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Comments

Happy Halloween right back at you! I do love me some Halloween. I guess it's because Halloween is the one time of year that we can let our inner freaks out and no one notices! Plus we are free to enjoy as much candy as we like. HeHe.

Speaking of enjoying...this soup looks awesome! Wished I could tast it!

Posted by: Dar at October 31, 2008 10:22 AM

Hi, that soup looks fabulous and it's finally getting cooler here in the Sunshine State so I've been stuffing the kiddos with soups and stews. I'm assuming if I can't find Maryland Crab that any will do? Does the crab cook quickly or was it already cooked and you were just heating it up?
Thanks for sharing the recipe!
~ingrid

Btw, I'll have the questionaire over to you later today!

Posted by: ingrid at October 31, 2008 11:22 AM

Dar, next time we're together I'll make you some! :o)

Ingrid, you could use any kind of crab! Crab cooks very quickly out of it's shell. Sometimes when you buy it's already cooked, others it's not, but 5 minutes is enough time either way. It turns white when it's cooked. Hope you enjoy it if you do decide to try it! :o)

Posted by: Dianne at November 2, 2008 7:10 PM

I've yet to try crab, but when I do, I know I'll have to come back to this recipe! Looks soo tasty! :)

Cool vote pie, by the way :D.

Posted by: Sophie at November 4, 2008 2:40 PM

Thanks Sophie!

Posted by: Dianne at November 4, 2008 6:18 PM

this recipe is awesome. Make it about once a week now in the winter.

Posted by: Jessica Blackwelder at January 13, 2009 1:27 PM

Thanks! I really enjoyed this one too. I may have to make it again soon!

Posted by: Dianne at January 14, 2009 1:55 PM

Simmered longer, added more water. Perfect.

http://img7.imageshack.us/img7/2658/dscn2189f.jpg

Posted by: cookie at July 6, 2011 8:00 PM

P.S. That picture was before I added the water.

Posted by: cookie at July 6, 2011 8:03 PM

That looks fabulous! Glad you enjoyed it!

Posted by: Dianne at July 8, 2011 3:12 PM

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