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Maryland Crab Soup

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"This ideal version of vegetable-laden, richly spiced crab soup is served at Eddie's Market in Baltimore, Maryland; it's a great way to use up any steamed crab left over from a crab feast."

List of Ingredients

◦  3 carrots, peeled and chopped
◦  1 medium boiling potato, peeled and cubed
◦  1 medium onion, chopped
◦  1 rib celery, chopped
◦  ½ pound green beans, cut into 1-inch pieces
◦  1 cup fresh corn kernels (about 2 ears)
◦  1 cup fresh or frozen lima beans
◦  ½ cup fresh or frozen peas
◦  4 Tbsp Worcestershire sauce
◦  2 Tbsp Old Bay seasoning
◦  1½ Tbsp dry mustard
◦  Pinch of crushed red chile flakes
◦  1 28-ounce can whole, peeled tomatoes in juice
◦  1 pound jumbo lump crabmeat, picked of shells
◦  Kosher salt and freshly ground black pepper, to taste


Recipe

Combine carrots, potatoes, onion, celery, green beans, corn, lima beans, peas, Worcestershire, Old Bay, mustard, chile flakes, and 6 cups water in a large pot.

Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.

Add crabmeat to soup and simmer for 45 minutes more, stirring often. Season with salt and pepper.


Serves 4 to 8