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Recipes Chesapeake Bay Crab Soup

Photo: crab meat and old bay

This soup is popular around the Chesapeake Bay area of the Mid-Atlantic United States, and especially in Maryland. One of the main ingredients is Old Bay Seafood Seasoning, and is a must for this dish.

Try this traditional Maryland favorite, made with fresh sweet crab meat, garden vegetables, and spices that will remind you of the Bay. You may substitute any type fish or seafood, but crab meat is best.

It is recommended that you use equal parts claw and special crab meat, but it’s your choice, so be creative.

Ingredients

  • 8 oz. of dice fresh onion
  • 8 oz. of diced celery
  • 8 oz. of diced carrots
  • 4 oz. of cut green beans
  • 4 oz. of corn
  • 4 oz. of Lima beans
  • 1 lb. of raw diced potatoes
  • 1 gal. of fresh chicken broth
  • 12 oz. of tomato paste
  • 2 tablespoons of Old Bay Seafood Seasoning
  • 1 teaspoon of thyme
  • 1 tablespoon of Worcestershire sauce
  • 2 teaspoons of soy sauce
  • 1 tablespoon of sea salt
  • 1 teaspoon of black pepper
  • 1 lb. of diced tomatoes
  • 2 tablespoons of granulated garlic
  • 2 lbs. of crab meat (or seafood of your choice)

Method

  1. Add the chicken broth to a large stocks pot and bring to a simmer.
  2. Immediately add the tomato paste and diced tomatoes, and blend well.
  3. Add the soy and Worcestershire sauce, and all herbs and seasonings, and bring back to a simmer. Blend well.
  4. Add the diced potatoes, bring back to a simmer and cook for approximately 2 minutes. Add the remainder of the vegetables, and cooks until desired; do not over-cook! Stir product occasionally.
  5. When all vegetables are done, fold in the crab meat, bring back to a simmer, and remove from heat.

About Bill Wimberly

Bill Wimberly is a corporate chef in Baltimore, MD. His personal goal in the food world is to enjoy the simple pleasures in a complex world: enjoy real people food, with fresh ingredients that people have actually heard of! Bill has hands-on experience in restaurants, institutions, and food manufacturing operations. He has also served as Corporate Executive Chef for several restaurant and catering companies, and Plant and Operations Manager for several food manufacturing companies.

Read more about Bill Wimberly here



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