Maryland Crab Soup
Gourmet Soups, Stews, & Bisques
A favorite from the Chesapeake Bay, this warming soup is filled with veggies and tender crab meat in a savory tomato broth spiked generously with Old Bay seasoning.
2 tablespoons olive oil
1 medium onion, diced
2 ribs celery, diced
2 carrots, peeled and diced
1 clove garlic, minced
1/3 cup dry sherry
1 tablespoon Old Bay seasoning, or to taste
1 tablespoon Worcestershire sauce
3 ounces Glace de Fruits de Mer Gold® dissolved in 2 quarts (8 cups) hot water
1 large can (28 ounces) diced tomatoes with their juices
2 medium russet potatoes (about 8 ounces total), peeled and diced
1/2 pound green beans, trimmed and cut in 1-inch pieces
3/4 cup frozen lima beans
3/4 cup frozen peas
3/4 cup frozen or fresh corn kernels
1 pound jumbo lump crab meat, picked over for shells
Salt and ground black pepper
Warm the oil in a large soup pot over medium heat. Add the onion, celery, and carrot and sauté until the onion is tender and translucent, about 5 minutes. Add the garlic and cook 1 more minute.
Add the sherry, scraping up any browned bits from the pot. Stir in the Old Bay Seasoning, Worcestershire, diluted Glace de Fruits de Mer Gold, tomatoes, potatoes, and green beans and bring the soup to a simmer. Cook for 15 minutes.
Add the lima beans and cook for 10 mintues. Stir in the peas, corn, and crab meat and cook for 5-10 more minutes, until all the vegetables are tender.
Season to taste with more Old Bay, salt, and pepper.