Maryland Crab Soup

Here's another soup which I have been making for over 20 years, in different variations - depending on the vegetables I have at hand.  You should always use Bay Seasoning (the Maryland part!), some type of cooked tomato, and good quality crab meat.

1 can pureed tomatoes (or stewed)
6 cups chicken or beef broth (or cold water, in a pinch)
2 carrots, 2 potatoes, 2 sticks celery, 1 small onion, 3 or 4 cloves garlic ~  sliced
add by small handfuls, fresh or frozen:  corn, mushrooms, beans, water chestnuts - whatever you like in a soup
2 Tbsp Old Bay Seasoning
2 bay leaves
1 Tbsp Worcestershire Sauce

1 lb crab meat (I use lump)

juice of 1/2 lemon
salt to taste
2 Tbsp butter

Sea salt, to taste
plenty of fresh parsley and/or chopped tarragon


Place tomatoes, broth, and vegetables into stock pot.  Add seasonings and stir.  Simmer for about 30 - 40 minutes, until all vegetables are tender.

Slowly mix in the crab meat, add the lemon juice and some parsley and tarragon.  Simmer on low for another 10 minutes, until heated through. Add 2 Tbsp butter. Adjust seasoning to your taste.

Serve and sprinkle with extra parsley.  This is delicious with a fresh French baguette or thick slices of any fresh, crusty bread.