Maryland Crab Soup

Name: Maryland Crab Soup
Total time: PT0D0H0M
Yield: serves 4-8
Ingredients: 3 carrots, peeled and chopped; 1 medium boiling potato, peeled and cubed; 1 medium yellow onion, peeled and chopped; 1 stalk celery, trimmed and chopped; 1 ⁄ 2 lb. green beans, trimmed into 1" pieces; 1 cup fresh corn kernels (about 2 ears); 1 cup fresh or frozen lima beans; 1 ⁄ 2 cup fresh or frozen peas; 4 tbsp. Worcestershire sauce; 2 tbsp. Old Bay seasoning; 1 1 ⁄ 2 tbsp. dry mustard; pinches red pepper flakes; 1 (28-oz.) can whole peeled plum tomatoes; 1 lb. jumbo lump crabmeat; Salt and freshly ground black pepper

Serves
serves 4-8

MATT TAYLOR-GROSS

Eddie's Market in Baltimore, Maryland, shared this recipe with us; it's a great way to use up the corn and steamed crab left over from a crab feast.

Ingredients

3 carrots, peeled and chopped
1 medium boiling potato, peeled and cubed
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped
¹⁄₂ lb. green beans, trimmed into 1" pieces
1 cup fresh corn kernels (about 2 ears)
1 cup fresh or frozen lima beans
¹⁄₂ cup fresh or frozen peas
4 tbsp. Worcestershire sauce
2 tbsp. Old Bay seasoning
1 ¹⁄₂ tbsp. dry mustard
pinches red pepper flakes
1 (28-oz.) can whole peeled plum tomatoes
1 lb. jumbo lump crabmeat
Salt and freshly ground black pepper

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Instructions

Step 1

Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.