Maryland Crab Soup
A great week night stand alone supper or a very good start to a week end meal.
Folders: Culinary Secrets of Great Virginia Chefs
Primary Method: Simmering
8 fl oz
|2 each blue crab, whole|
|1 lb crabmeat, picked|
|0.50 cup onion, small dice|
|0.50 cup celery, small dice|
|1/4 cup butter, whole|
|1/4 cup flour, ap|
Remove carapace and discard, split into halves and divide each half into swimmerettes and claws.
In a large heavy bottomed stockpot saute the blue crab, onion and celery until onions are translucent.
Add flour and incorporate.
Cook the roux for 6 to 7 minutes.
|1/4 cup tomatoe paste|
|6 cup stock, chicken and beef|
|0.50 lb mixed vegetables, 5 way • frozen|
|2 tbsp old bay seasoning|
|2 each bay leaves|
|s&p tt as needed|
|hot red pepper sauce as needed • to taste|
Add tomato paste to roux and vegetable mixture.
Cook another 2 to 3 minutes taking care not to scorch the tomato /roux mixture.
Add stock, frozen vegetables, bay leaves & seasonings. (and optional diced beef)
| fresh parsley • rough chopped|
Bring to a boil, reduce heat and simmer about 15 to 20 minutes, Stir occasionally.
Saute picked crab and add to soup before serving.
Remove bay leaves, serve in heated bowls. Garnish with fresh chopped parsley.
Some cooks like to save the mustard & fat from the carapace, I don't, but its up to you, it only tends to make the final product a little cloudy.
One pound of lean beef, diced small can be added to this soup, making it "Tidewater Style".
Chicken or beef stock may be used in any combination, diced tomatoes are a good addition to this particular soup.
Hot sauce should be used sparingly, Old Bay has plenty of heat on it's own.
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