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

  1. 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,
  2. Add the stock and tomatoes, and bring to a boil.  Simmer for 15 minutes, or until the vegetables are cooked through.
  3. 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.