|Maryland Crab Soup (from the Gourmet Kitchen)
· 2 onions (chopped)
· 3 stalks celery (chopped)
· 2 cloves garlic (minced)
· 1 green bell pepper (chopped)
· 3 stalks celery (chopped)
· 6 cups fish stock or bouillon
· 2 29-oz. cans tomato sauce (or crushed tomatoes)
· 1 bay leaf
· 1 tablespoon fresh oregano or 1 tsp. dried
· 2 dried red peppers -- crumbled
· or a pinch of cayenne -- to taste 2 potatoes -- diced
· 4 carrots -- sliced
· 2 cups fresh or frozen corn kernels
· 1 pound crab meat
· 1/2 cup Italian parsley -- chopped
· freshly ground black pepper -- to taste
1. Cook the onions, garlic, green pepper and celery in 1/2 cup of the stock to soften, 5-10 minutes.
2. Add the remaining stock, tomato sauce (or crushed tomatoes), bay leaf, oregano, red peppers, potatoes and carrots and cook 20 minutes, or until the vegetables are tender.
3. Stir in the corn, crabmeat and parsley and simmer 5 minutes. Serve with ground pepper to taste.
Maryland Crab Soup w/ Beef Broth base (from by Cindey Chaney / Allrecipes.com)
- 2 (14.5 ounce) cans stewed tomatoes
- 3 cups water
- 1 cup fresh lima beans
- 1 cup frozen corn kernels
- 1 cup sliced carrots
- 2 tablespoons chopped onion
- 2 tablespoons Old Bay Seasoning TM
- 2 cups beef broth
- 1 pound blue crab crabmeat
- 10 blue crab claws, steamed (optional)
- 1 gallon water
- Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
- Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.
Maryland Crabcakes (by T.Kent/Allrecipes.com) -
Mdcrabbers highly recommends this authentic recipe, for Crab Cake lovers. As it is truly the way Grandma use to make it here in Wye River, MD.
- 1/4 cup bread crumbs
- 1 teaspoon baking powder
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1/8 teaspoon black pepper
- 2 teaspoons seafood seasoning, such as Old Bay™
- 1 tablespoon mayonnaise
- 2 tablespoons butter, melted
- 1 teaspoon Worcestershire sauce
- 3/4 cup cholesterol-free egg product
- 1 pound lump crab meat
1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
3. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
4. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.