Farm-to-table Scratch-made Maryland Crab Soup
Chef Stephen says this soup was inspired from an old family recipe where they would pick up Silver Queen Corn and Eastern Shore Tomatoes on the way to the beach. As kids, they would catch crabs off the bay side pier, steam them up for a nightly crab feast and then save the legs for crab soup. Now they serve a variation of this family recipe at Farmhouse Green.
1 Pound of Maryland Lump Crab
2 TBL cooking oil (corn, canola, or sunflower oil is fine)
2 Slices of small chopped pork bacon
1 Cup of Thin Sliced Cabbage
1 Cup Diced Red Onion
1 Cup of Diced Carrot
1 Cup of Peas (canned OK)
1 Cup of Lima Beans (canned OK)
6 oz. Premium Beef Base
1 TBL Fresh Garlic
1 TBL Old Bay
2 TBL Sugar
2 Cups of Petite Diced Tomatoes
3 1/2 Quarts of Warm Water
Brown Bacon in Bottom of a non stick pan and add to Large Stock Pot (8 Quart or more) with 2 TBL Cooking Oil
Add Onions, Cabbage, Carrots to browned bacon, Oil and Bacon Fats
Add all Seasonings (except sugar) and cook on low for 20 minutes – stirring frequently
Dissolved Beef Base in Warm Water Quarts and Add to Pot with all remaining ingredients and sugar (EXCEPT CRAB)
Simmer for 3-4 hours until you have a hearty base
Add 1 TBL of (cleaned) Maryland Lump Crab to each 6 oz Serving Cup
Yield is approx 1 Gallon – approx 16-20 six ounce cups or 8 -10 12 oz Bowls
