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
Directions
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.
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!”