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Authentic Maryland Crab Soup
Recipe By : Diana Rich (Dr. Gabe Mirkin's Fat Free Clinic)
Serving Size : 10 Preparation Time :0:00
Categories : American Seafood
Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
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2 onions -- 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.
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