I fear posting anything I cook as a specific-style dish, like “Maryland Crab Soup.” Have you seen the way people react when someone tries to get creative with food? For Pete’s Sake people, there’s more than one way to cook something, and I’d argue there really isn’t a “right” way.
Did you cook it?
Did you like it?
That’s all the matters!
In a world where people cook less and less, why do we want to discourage any cooking? Let people be creative. That’s my favorite thing about food! Find inspiration in anything and be as creative as you want it to be.
Anyway, I’ll get off my soapbox now. Today, I want to share a Maryland-Crab-Soup-inspired-soup I made yesterday. It may not be how you make it but damn it was delicious, and I will be making it again.
Inspired by this recipe a friend shared with me on Facebook, I used what I had (and usually have) on hand, and I couldn’t be happier with the result. It may be the best tasting soup I’ve ever made. Ever! Both The Husband and The 13-Year-Old loved it.
The 7-Year-Old? He’s STILL in his picky phase. I can’t wait until it’s over. He did try it and gave me a sideways thumb. That’s all I ever get out of him.
Here’s what I did.
Maryland-ish Crab Soup
Yield 18 cups
A Maryland Crab Soup inspired bowl of awesome! This soup will warm you on a cold day. It makes a great starter or meal with all those veggies! Macros per cup: carbs 12g, fat 2g, protein 9g
- 1 tbsp olive oil
- 1 large onion chopped (~200g)
- 2 carrots chopped (~200g)
- 2 celery stalks chopped (~100g)
- 1 large russet potatoes, cut into small squares (~300g)
- 1 bag frozen cut green beans (~400g)
- 1 15oz can of corn, drained (~270g)
- 2 15oz cans of diced tomatoes
- 2 tbsp Old Bay Seasoning
- 1 tbsp dried parsley
- 6 cups broth/stock
- 7 oz leftover cooked beef, cubed
- 1 lb Crab Meat
Heat the oil in a soup pot over medium heat and add the veggies as you prep them starting with the onion, then carrots, celery, potato. Add a pinch of salt and toss after adding each one.
Then add the bag of frozen green beans, corn, tomatoes, Old Bay, parsley, and broth.
Stir in the beef and crab meat.
Continue to cook over medium until the potatoes soften, about 30 minutes. It shouldn't boil, if it does, just lower to a simmer.
- I used a mix of beef and chicken bone broth I had frozen but any broth would work. Traditionally I believe it's beef.
- The leftover beef I used was London Broil. Again, any leftover steak or beef you can cube would be fine. It would be good without the beef too but it does up the protein and makes the whole soup "meatier" and more meal-like.
- I normally use claw meat as it's the most cost effective and I think it's yummy.
- I measured just over 18 cups so again I'm going conservative on the nutritional info. I weighed everything out by the gram to try to be as accurate as possible. That said, adding my own broth always throws me for a loop. I just pick store-bought brand in MFP to estimate.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Carbohydrates 12 g
Dietary Fiber 2 g
Sugars 3 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.