I love soup. I eat it all year long, usually four or five days of the week. There are a bunch of places near my office that offer tasty soups, and I love making it at home, too.
Here’s how I make Maryland Crab Soup. Sorry there are no measurements but it’s hard to mess it up.
Warm a small amount of olive oil in a soup pot. Add onions, carrots and celery and soften (I used frozen carrots because we had them). Once softened add some fresh ground pepper.
Add frozen peas and cook through.
Add canned white corn.
I usually use V8 juice instead of stock or water for my broth. This time I used half tomato soup and half V8 juice. Once your liquid is warmed through, add a healthy dose of Old Bay. After I stirred this in, I sampled and decided I needed more. Remember that Old Bay will add to the saltiness, so it is possible to go overboard.
Add your crab meat. It’s totally acceptable to use claw meat for soup even though you’d never want to use it for crab cakes.
Sometime I add some diced, cooked potatoes, too. Others prefer lima beans or green beans to peas. Here’s the official Old Bay recipe for Maryland Crab Soup.
Serve:
Delicious:
