Soup! But not just ANY soup! (w/ PIC)

On the way back across the pond this morning I had a short stop over at Dulles. Had a friend bring me a couple pounds of backfin blue crab. Once the wheels were up on the way home I just couldn't stop thinking about crab soup for some reason. I'd been planning on making some Maryland crab cakes, but the pull of crab soup came out victorious in the end; it was a fierce battle.

So, now the soup is on and it's everything I'd hoped...and then some!

I probably should be sleeping. I probably should go pick up the various bags and other junk I shed on my mad dash from the car to the kitchen once home. There's probably a bunch of stuff I should do, but I'm making crab soup instead.

CRAB SOUP!!....WOO-HOOOOO!!

P.S. Maybe I'll post a pic...if only I could figure out how to do it anymore. (used to work just fine, but not now).

a reply to: Flyingclaydisk

Don't just brag about soup ... not just any soup ... and then refuse to post a recipe.

What are you? A sadist?!

a reply to: ketsuko

1. Throw crab in pot

2. Add soup

3. ENJOY!!!





ETA...just kidding. I'll post it.

originally posted by: ketsuko
a reply to: Flyingclaydisk

Don't just brag about soup ... not just any soup ... and then refuse to post a recipe.

What are you? A sadist?!

Yeah man, what gives? Why don't you go on into some food porn description of the flavors and sensations of the soup? How did it smell when that first whiff of flavorful steam hit you in the face? I'm starting to smell crab, a olfactory hallucination... Bay Seasoning....?

Off the Charts Crab Soup

In a large Dutch Oven, combine...

(2) Onions chopped
3.5 cups of tomato, chopped
(1) Green Pepper, chopped
(2) Celery stalks, chopped
2 Qts water
1 Tsp salt
1 beef bone
1 cup beef broth.

Bring to a boil and simmer for 30 minutes

Add...

1 lb + backfin blue CRAB meat (I use 2 lbs)
1 Tbs Old Bay seasoning
12 oz green beans cut into 1" or smaller
12 oz Lima beans
12 oz Sweet peas
3 Carrots, hunked into 1" pieces (or a little smaller)
1/4 Tsp black pepper

Remove soup bone after 1 hour. Simmer for 3-1/2 hours.

Try not to hurt yourself eating! Mind = Blown!

Just started working in Ceciltucky, MD about a month ago...place is six miles away from where I am in PA, but the difference in culture is mind blowing.
The place I work at buys crabs from the crabbers daily, uses them in his restaurant or sells them for a small mark up.

Thanks for the recipe.

Some notes...

This is the basic recipe.

- You can vary the veggie quantities to taste
- I use genuine Vidalia onions when I can get them
- I also add some peppers (Jalapeno and Serrano)
- You may want to add some more Old Bay to taste also.

Let's see if we can get a picture to post....

a reply to: HUMBLEONE

Old Bay? You BETCHA!!

Wouldn't be Maryland Crab Soup without it!!

Nom, nom!

Question: Are you putting fresh Limas and Sweet Peas or frozen? 3 1/2 hours seems like they'd be just shells if they're frozen? Are they added later if they're frozen which is what I'd have to use. Fresh I could understand though. S & F!

STM

a reply to: seentoomuch

You can use frozen, it won't matter. You're just lightly simmering, not boiling for that duration. If you had it boiling that long, yes, they'd be mush.

a reply to: Flyingclaydisk

K, thanks! There's a market here that flies in fresh crab, am going for it! Yum! I'll play with the spices and my Dad who recently moved in with me and who is a major seafood fan will love it! He likes tomato based soups above all others and along with crab in it, yeah, sure bet! Thanks again!



STM

a reply to: seentoomuch

If I were to make a recommendation for the first time making it, I'd suggest the following...


- Only use half the salt in the first step, and add salt to taste during the second step.
- Otherwise make the recipe exactly as shown.
- You can use whole crabs if you like, or just pieces.
- Don't use hot peppers unless you like them (I LOVE them)
- The whole full tablespoon of Old Bay seems like a lot, but don't worry, it's not. It really blends.
- The celery, onion, green pepper and tomato are all diced into about 1/4" (or smaller) squares
- You can substitute beef bullion for the beef broth (if you've got some good bullion). I actually use beef stock.
- After it cooks for about 90 minutes check it for salt and Old Bay, you'll probably want to add some of both (certainly salt).

ETA...oh, and one more IMPORTANT thing (I forgot to add)...When you sample it after 90 minutes, put some in a bowl and taste it away from the pot. Oddly, this is an important step. If you sample the soup over the pot the aroma will confuse your tastes. Take into another room to test. The flavors in this soup are very subtle and complex. You'll know when you've got it right.

Only got time to say this.... looks delicious and I love the pot you made it in . I want the pot and the soup please.

a reply to: Cloudbuster

The pot is a Le Creuset from France. Probably some of the finest cookware ever crafted.

Unfortunately, the price tag reflects it too.

I'd give you the soup...but the pot you're gonna' have to fight me for!

a reply to: Flyingclaydisk

Growing up on long island we would look for female crabs that were loaded with roe to make She Crab soup.

I use the discarded shells to make a stock. The basics, onion, carrot, celery, parsley and a bay leaf. You can customize it of course but I keep it simple as a base. I want the crab to be the star. I cheat and add lump crab meat. You can't get more than a promise out of a long island blue claw anyway. It's the roe that adds the rich flavor.
Strain the stock and simmer til it's starting to evaporate. Here's🌽 my secret cut kernels of fresh corn off of the cobb and add to the stock. Add some heavy cream a little butter, the crab and the roe. Just heat through and serve .
Garnish with a few kernels of fresh corn on top.

Long Island summer in a bowl.

Yous gahed and add salt and pepper to taste . Just proving I'm really a native even though live in Virginia now. Still on the shore.

a reply to: Flyingclaydisk

And the prettiest too.

a reply to: Sillyolme

Most people are just stunned when they find out a single Dutch oven, or "French oven" in Le Creuset parlance, often costs more than a whole entire set of high-end pots & pans.

But yes, they really are something to look at as well. I have six that my lovely bride (the professional chef) has been progressively buying me over the past several years. We actually have a special rack built for them so they can be on display in our kitchen when not in use.

a reply to: Flyingclaydisk

Aren't you lucky. Great cookwear and someone who can make good use of it.

a reply to: Flyingclaydisk

I have one knife that was $100.00 a Christmas present. I could cut through the Amazon and still slice a tomato.