Maryland Crab Soup
(interpreted from Mo’s Fisherman’s Wharf Restaurant, Baltimore, MD)
1-2 tablespoons, olive oil
1 large onion, peeled and diced small
3 carrots, peeled and diced small
3-4 stalks celery, diced small
4 cups of fish stock (clam broth works well if you have no stock)
1 28 oz can whole or diced tomatoes
1-2 cups fresh green beans, cut into quarters
1 pound fresh crab meat
1 tablespoon Old Bay Seasoning (or to taste)
Salt and pepper to taste
- Place a stockpot over a medium heat. When it’s heated, add the olive oil, then the onions, carrots, and celery. Sauté until the onions are translucent, but not browned,
- Add the stock and tomatoes, and bring to a boil. Simmer for 15 minutes, or until the vegetables are cooked through.
- Add the green beans. Simmer for 5 minutes, and add the crab meat. Season to taste with Old Bay Seasoning, salt and pepper.
Makes 6-8 servings.