Summer on the Eastern Shore
Over a million acres are cultivated on the Eastern Shore. Farmers grow amazing tomatoes and sweet corn here and this harvest coincides with that of plentiful blue crabs. I make this soup year-round, but it is spectacular made with all fresh ingredients during the summer. Maryland law allows property owners to set out two crab pots per dock. With three docks along the Black Pearl shoreline, we certainly catch enough crabs to feed our clan and more.
Country Crab Soup
Serves 8 to 10
5 quarts water
2 Knorr chicken bouillon cubes
2 Knorr beef bouillon cubes
3 cups stewed tomatoes
1/4 cup Worcestershire sauce
2 tablespoons Old Bay seasoning
1/2 teaspoon hot sauce
2 bay leaves
1 1/2 cups sliced carrots
1 1/2 cups thinly sliced celery
1 1/2 cups white corn, fresh or frozen
1 1/2 cups green beans, fresh or frozen
3/4 cup chopped cabbage
1 onion, chopped
2 cups cubed red potatoes
2 pounds jumbo lump crabmeat, any shells removed
salt and pepper
Bring the water to a boil in a large pot. Add the bouillon cubes and stir to dissolve. Add the tomatoes, Worcestershire, Old Bay, hot sauce and bay leaves, stirring to combine.
Simmer for 5 minutes. Add all vegetables except the potatoes and bring to a boil. Cook for 10 minutes.
Add potatoes and continue to cook until tender. Add the crabmeat and heat thoroughly. Avoid stirring too much and breaking up the lumps of meat.
Season with salt and pepper.