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
◦ � pound green beans, cut into 1-inch pieces
◦ 1 cup fresh corn kernels (about 2 ears)
◦ 1 cup fresh or frozen lima beans
◦ � cup fresh or frozen peas
◦ 4 Tbsp Worcestershire sauce
◦ 2 Tbsp Old Bay seasoning
◦ 1� 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
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