Maryland Crab Soup
The traditional waterman's sop using the rich vegetable and crabs of the Chesapeake Bay.
Ingredients
- 2 tbsp EVOO
- 3 Carrots, diced
- 1 large Yellow onion, chopped
- 2 stalks Celery, trimmed and chopped
- 1 cup Chopped green beans, chopped
- 1 cup Fresh or frozen corn kernels
- 2 Red potatoes, cubed
- 1 cup fresh or frozen peas
- 1 tbsp Worcestershire sauce
- 1 tbsp Old Bay seasoning
- 1 tsp Cayenne pepper
- 2 Large tomatoes, chopped
- 6 cups Beef broth
- 1 lb. Jumbo lump crab meat, picked through
- Salt & pepper to taste
Instructions
- Chop the onions, carrots, celery, green beans, potatoes and tomatoes. With a sharp knife, slice the kernels off the corn cobs and set aside.
- In your largest soup pot, heat the olive oil over a medium flame and sauté the carrots, onions and celery for 10 minutes.
- Add the green beans, potatoes and beef broth. Bring to a boil, reduce heat and let simmer for 15 minutes, or until vegetables are al denté.
- Add the chopped tomatoes, sweet corn, frozen peas and seasonings. Let simmer for another 15 minutes.
- Fold in the lump crab meat, being careful not to break apart the large lumps.
- Serve in large soup bowls with crusty french bread.
Notes
