Time: Unknown
Origin: Chesapeake Bay Region
Influence: Various Native American tribes along the Chesapeake Bay:
Maryland Crab Soup owes its existence to the Native American tribes which populated the shores of the Chesapeake Bay. They would put together their harvest and whatever meat and fish they had to feed the tribe. It is said that this mixture of seafood, meat and vegetables evolved into what we call Maryland Crab Soup.
The only ingredient in this recipe that contains gluten is the beer. Bard's has a decent gluten free beer. Of course, while I like beer... I don't like gluten free beer to drink. However, it does well for cooking. You also have to watch out for the beef broth as some brands do contain or have been cross contaminated with gluten. Swanson is your best bet. This is a simple recipe. I prefer to use fresh ingredients as opposed to canned (that includes the crabs as well); but if you are in a hurry, you can use canned products. It will still taste good.
Meaty Maryland Crab Soup
Ingredients
8-12 medium sized Roma Tomatoes (peeled and crushed) (or 28-oz can)
2 cups of water
1 cup Bard’s beer
2 cups of Swanson’s beef broth
1 cup lima beans
1 cup diced carrots
2-3 medium ears of sweet corn (enough for 1 cup)
4 tbsp yellow onions (chopped fine)
2 tbsp Old Bay
2 1/2 pounds Blue Crab meat
Preparation
Cook corn and remove kernels with knife. Set aside
Peel and crush tomatoes. Set aside (keep the juice to add in the pan)
In 5-quart sauce pan, add tomatoes and its juice, water, beer, broth, vegetables and Old Bay seasoning. Bring to a boil on medium heat, and reduce heat to low.
Cover and simmer for 6 minutes
Add crabmeat. Cover and simmer for an additional 12 minutes
*As always, I will stress using freshly picked crabmeat. It takes more time, but it's well worth the effort
Serves 10
