‘Great Sauces Transform Good Food into Gourmet’
Route 50 from Washington, DC to Annapolis and on across the Chesapeake Bay is one of the most beautiful drives around. As a newbie Marylander, I have a warm appreciation for the local blue crab harvested in the Chesapeake Bay. Getting up to my elbows in a Crab Fest and soaking in the salty air is enhanced by watching the sunset off the bay.
Crab is Maryland’s most famous seafood. Folks ‘round here have lively discussions about where to find the best crab cakes. But Hot Crab Artichoke Dip, crab Louie, crab salad and of course, crab soup are frequent flyers on Marylander tables. Enjoy this easy crab soup that comes together in less than 30 minutes and enjoy a taste of the Chesapeake.
Recipe: Chesapeake Bay Crab Soup
Active Time: 18 Minutes | Total Time: 30 Minutes | Yield: 6 Servings
1 Tbsp canola oil
1/2 cup diced red onion
1/3 cup diced carrot
8-10 baby red potatoes, quartered
1 1/2 cups beef stock
1 1/2 cups chicken stock
1 15-oz can petite diced tomatoes
1 tsp Old Bay seasoning
1/2 lb Maryland crabmeat
1 Tbsp chopped parsley
Special Equipment – large pot
2 Add potatoes, beef and chicken stock, tomatoes with juice and Old Bay. Bring to boil, then simmer until potatoes are tender, about 11-13 minutes.
3 Add crabmeat, parsley and cook for a couple minutes until heated through.
Make sure you check for small pieces of shell in your crabmeat before adding it to the soup.
Most places sell lump crabmeat in one pound containers. This soup makes a nice double batch for a crowd. Lump crabmeat works fine but you can also use jumbo lump crab. You can buy snow, dungeness or Alaskan King crab legs at the seafood counter and pick the crabmeat. You’ll need about 1 lb of crab legs for this recipe. Save the shells for seafood stock.
Serve with oyster crackers and a side salad for an elegant, but easy supper.
- Exchange red onion for sweet onion like Vidalia, Maui or Walla Walla or even yellow onion.
- Exchange red for white potatoes.
Inspiration – Helen Horton
Cook with Sauces
Chesapeake Bay Crab Soup
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: January 18, 2014