Maryland Crab Soup

Crab soup is a classic dish that originates from the east coast, specifically Maryland. Packed with fresh seafood and vegetables, this soup is hearty and full of flavor. It’s the perfect way to warm up on a chilly day!

Ingredients:

• 1 pound of lump crab meat
• 4 cups of chicken broth
• 1 can of diced tomatoes
• 1 onion, diced
• 2 carrots, diced
• 2 stalks of celery, diced
• 2 cloves of garlic, minced
• 1 bay leaf
• Old Bay seasoning (to taste)
• Salt and pepper (to taste)

Instructions:

• In a large pot, sauté the onion, carrots, and celery until tender.
• Add in the garlic and cook for another minute.
• Pour in the chicken broth, diced tomatoes, and bay leaf. Bring to a simmer.
• Stir in the lump crab meat and season with Old Bay, salt, and pepper.
• Let the soup simmer for about 20-30 minutes.
• Serve hot and enjoy!

Nutrition Information:

• Serving size: 1 cup
• Calories: 150
• Protein: 15g
• Carbohydrates: 10g
• Fat: 5g

Popular questions:

• Q: Can I use canned crab meat instead of lump crab meat?

A: Yes, you can substitute canned crab meat, but the flavor may vary slightly.

• Q: Can I use vegetable broth instead of chicken broth?

A: Yes, you can use vegetable broth for a vegetarian version of the soup.

• Q: How can I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Helpful tips:

• For added heat, add a pinch of red pepper flakes.
• Top each bowl with a squeeze of fresh lemon juice for a burst of freshness.
• Add a handful of fresh parsley or cilantro for a pop of color and flavor.

Expert Secrets:

• To enhance the flavor, let the soup sit for a few hours or overnight before serving.
• Adjust the seasoning to your taste by adding more Old Bay or salt and pepper as needed.
• Fresh crab meat is best, but you can also use frozen crab meat if fresh is not available.