Maryland Crab Soup
This a recipe I copied from Isaac's soup recipe book before I quit working there many years ago and it has always been a favorite. Truly, the best soups I ever had were made there and I have yet to find a restaurant that makes such a great variety of tasty homemade soups.
This recipe has been adapted from the original 10 gallon version (that's right: 10 gallons)
1 large red pepper, medium chop
1 large green pepper, medium chop
2 medium onions, small chop
1 T olive oil
2 lbs. red fingerling potatoes
3 6 oz. cans of lump crab meat (if you can get it fresh, all the better, but if not, this works well)
3 large cloves garlic
1/2 C Old Bay seasoning
scant 1/4 C. crab base (if you can't find crab base and are using canned crab meat, reserve the juice from the crab and add to soup)
2 cans tomato sauce
Scrub potatoes and cut into 1 inch pieces. Cover with water and cook until almost done. Drain into a colander and reserve for later. In a large pot, add olive oil, onions and peppers. Once soft, add tomato sauce, garlic, crab base (or juice) and Old Bay and about 4 C of water (I don't measure this exactly, I just add water until it looks good). Add potatoes and bring to a boil. Once boiling, turn down to a simmer and add crab meat. Stir carefully to prevent breaking up the crab too much. Simmer until potatoes are done. I like to serve this with a loaf of cheddar garlic bread from Big Sky Bread (or homemade if you have time). It makes enough for dinner plus a fe lunches and I even gave some to my in-laws and neighbors.
This recipe has been adapted from the original 10 gallon version (that's right: 10 gallons)
1 large red pepper, medium chop
1 large green pepper, medium chop
2 medium onions, small chop
1 T olive oil
2 lbs. red fingerling potatoes
3 6 oz. cans of lump crab meat (if you can get it fresh, all the better, but if not, this works well)
3 large cloves garlic
1/2 C Old Bay seasoning
scant 1/4 C. crab base (if you can't find crab base and are using canned crab meat, reserve the juice from the crab and add to soup)
2 cans tomato sauce
Scrub potatoes and cut into 1 inch pieces. Cover with water and cook until almost done. Drain into a colander and reserve for later. In a large pot, add olive oil, onions and peppers. Once soft, add tomato sauce, garlic, crab base (or juice) and Old Bay and about 4 C of water (I don't measure this exactly, I just add water until it looks good). Add potatoes and bring to a boil. Once boiling, turn down to a simmer and add crab meat. Stir carefully to prevent breaking up the crab too much. Simmer until potatoes are done. I like to serve this with a loaf of cheddar garlic bread from Big Sky Bread (or homemade if you have time). It makes enough for dinner plus a fe lunches and I even gave some to my in-laws and neighbors.
Comments
Something like this.
I'll post more recipes soon.
Carol