Maryland Crab Soup

One of the best things about the Eastern Shore is picking Maryland Blue Crabs.  The next best thing is all of the meals that you make with the leftover crab meat!

Ingredients

• 3 tomatoes, chopped
• 1 zucchini, chopped
• 4 ears of corn on the cob, cooked
• 1 onion, chopped
• Old Bay
• 2 cups crab stock
• 1lb crab meat
• 14.5oz jar tomato sauce
• Leftover crab claws

 Procedure

If your crabs are whole, pick as much of the meat out as you can.

Save the claws to make the crab stock.  If you are using store bought crabs, ready-made crab, seafood or chicken stock will work just as well.   

 Combine the tomatoes, onions, zucchini, tomato sauce, corn (cut off of the cob) with about 1/4-1/2 cup water.  Bring to a boil and then simmer for 30 minutes.

Boil the crab claws in about 3 cups of water for 15 minutes.  Strain and reserve the liquid.  Reduce the remaining liquid down by almost half by boiling it for about 10 minutes.

Combine the stock with the vegetable mixture.  Add the crab meat just before serving.  You can season the soup with as much Old Bay as you prefer.  Old Bay does add a little heat and spiciness but it can also add a lot of salt so don't overdo it.  You can add more water if the soup is too thick or boil it for a longer amount of time if it is too thin.  

Maryland Blue Crab

Happy Cooking!

Jenny