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| Maryland Crab Soup | ||
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I went down to Ocean City, Maryland, to hang out with my family. the nieces are all teenagers, and they are having a whole lot more fun than i did at that age.
and they actually wanted to hang out with the family. we spent a bunch of time together, surfing, palying frisbee, tennis, going on roller coasters...what the hell is wrong with those girls? they’re so sweet and...normal. and funny.
one day we took batu (my dog) to assateague national park, right on the atlantic ocean. we saw some wild ponies cross the road. a couple of these ponies looked really wild--i think a few of them just got out of re-hab.
on the way back to the shack, we stopped by a roadside seafood stand that had fresh-picked jumbo lump crabmeat for 20 bucks a pound.
in nyc, i paid 40. so i picked up a pound, and we went on our way...
we had steamed crabs one night to celebrate my sister’s birthday, and the next day i made crab soup with the leftover crabs. it was delicioso. the girls actually helped me film the cooking video...the camera work was a little shaky, but we had a blast.
ingredients: 1 pound jumbo lump crab meat 1 28 oounce can of italian tomatoes--we gotta add some italiano to this dish! 2 cups beef broth (you can use vegetable, chicken or seafood--in maryland we use beef) 2 cups water 1 cup each of lima beans, sweet corn, string beans--ends trimmed, broken in bite-size pieces 1/2 cup each of chopped celery, onion, and carrot 3 crabs (optional) outer shell and innards discarded, broken in half, claws removed old bay seasoning to taste...this is a seasoning from baltimore that is essential to this dish. if you use the 3 crabs, they probably already have old bay on them already. if you don’t use the 3 crabs, add more old bay. 3 tablespoon extra virgin olive oil get a large pot. put the evoo in the bottom over medium heat. add the celery, carrots, and onion. soften for 5 or 10 minutes. add the tomatoes. cook for 5 minutes. add the water and the broth and the lima beans, string beans, and corn. turn the heat on high. when it comes to a boil, reduce to a simmer, and cook until the vegetables are tender, about 10 minutes. then add the crabs, and then add the jumbo lump crab meat. turn up the heat, and cook for just a few minutes to heat up the crabs and the crabmeat (whcih are already cooked). taste for old bay seasoning, add more if needed. plate it up! get a large soup bowl, ladle in some soup, make sure to include everything. add some crab pieces, place a claw on the side of the plate, to give it that dangerous look. mangiamo!!!!!!!!!!!!!! |
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