Thursday, January 6, 2011
Having grown up along the Grand Strand and the marshlands, I know how to string a turkey neck and throw a crab line. Some of my fondest memories are stuck in the pluff mud with my cousins. Now the family rule was that you had to catch at least 12crabs in order for them to be cooked—otherwise, they were going to be released. I’m not sure we ever caught enough—but I know we ate crab!
I have always had a great appreciation for fresh seafood; however, the price of crab meat seems to be a deterrent for most at-home chefs. Priced at about $34.99/Lb for ‘Jump Lump’ at grocery stores would put a dent into anyone’s wallet; however, if you have the time, you can easily buy in bulk at Costco for a fraction of the price! In fact, for around $10/Lb.
Though this soup resembles a Maryland style recipe, it has a southern twist of Limas and Bacon. It comes together quickly, so have everything pre-chopped and measured!
Coastal Crab Soup
2 cans (28 ounces) diced tomatoes
6 cups water
4 cups beef broth
2 cups lima beans, frozen
2 cups carrots, sliced thin
2 cups yellow sweet corn, frozen
1 small yellow onion
2 tablespoons Old Bay Seasoning
2 pounds crabmeat
2 bay leaves
2 tablespoons Worcestershire
4 cups cubed red potatoes
4 celery stalks, sliced thin
2 tablespoons bacon
2 garlic cloves, crushed
2 tablespoons parsley
2 chicken bouillon cubes
2 tablespoons olive oil
Sea Salt and Pepper to taste
HEAT olive oil in stock pot. Add the garlic and onions and heat to extract the flavor, until translucent.
ADD remaining ingredients EXCEPT crab
BRING to boil and then add the crab
COOK about 10 minutes, or until veggies are tender, and serve immediately!
NOTE: Let simmer if you want a thicker broth.