Chesapeake Bay Crab Soup Food

CHESAPEAKE BAY CLASSIC CRAB CAKES

Steps:

• Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
• Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
• When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
• Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
• 8 ounces tomatillos, husked and cut into quarters
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 2 teaspoons green hot sauce (recommended: Tabasco)
• 1 teaspoon chopped garlic
• 1 teaspoon mustard seeds, toasted
• 1 teaspoon peeled and grated fresh horseradish
• Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.

MARYLAND CRAB SOUP

Steps:

• Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
• Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
• Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

STEVE'S FAMOUS MARYLAND CRAB SOUP

Steps:

• Melt the butter in a large stockpot, then sauté the onions and celery until the onion is translucent.
• Add the chicken & beef stocks and season the soup with the red pepper flakes, Old Bay Seasoning, Worcestershire sauce, bay leaves and salt to taste. Bring to a boil, reduce heat to a simmer and add the cabbage, potatoes, Lima beans, frozen mixed vegetables and crushed tomatoes. Bring the pot to a low boil for 20 minutes or until the potatoes are tender.
• Meanwhile, place the crabmeat in a bowl and gently pick over it for any shells. Add the crabmeat and simmer for five minutes until the crabmeat is heated. Season the soup with salt, then add adjust the seasonings as needed with additional hot sauce, old bay and/or Worcestershire sauce to taste.
• Thin the soup with additional stock or water as needed.
• Remove the bay leaves and serve.

CRAB SOUP

Steps:

• In a large pot melt butter over medium high heat.
• Add diced onion and sauté until the onions are translucent.
• Add flour and stir with a whisk, cooking one minute.
• Slowly add half and half and milk and bring to a boil, stirring constantly.
• Reduce heat and simmer for 5 minutes, stirring occasionally.
• Add crab meat, wine, Worcestershire and Old Bay.
• Season with salt to taste.

CHESAPEAKE BAY CRAB SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat.
• Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
• Add tomatoes with their liquid; break up tomatoes.
• Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
• Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
• Add peas to soup and simmer 2 minutes.
• Add crabmeat, parsley and hot pepper sauce.
• Simmer until crabmeat is heated through, about 1 minute.
• Season with salt and pepper and serve.

BEST OF THE BAY RECIPES...SHE CRAB SOUP

Steps:

• Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.
• Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.
• While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.
• Serve with a light salad of mixed greens and French bread and enjoy!
• You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http://www.chesapeakebaygiftbaskets.com/product_info.php?cPath=24&products_id=156).

MARYLAND CRAB SOUP

Steps:

• Bring the beef and chicken stock to a boil in a large stockpot, then add the Old Bay, Worcestershire sauce, bay leaves and sugar.
• Add the tomatoes, carrots, celery, corn, peas, and onion, bring to a low boil, and cook for 10 minutes.
• Add the potatoes and cook until tender.
• Add the crabmeat and cook for 10 minutes.
• Season with salt and pepper.
• Serve garnished with chopped parsley.

CHESAPEAKE CHOWDER

Steps:

• Shuck the oysters and strain the liquor through a fine mesh sieve. Reserve oysters and liquid separately.
• In a saute pan, add the butter and heat until bubbling. Add the leeks, onions, shallots, and thyme and cook until transparent. In a separate large saucepan over medium-high heat, add the bacon and cook until crisp. Lower the heat, add the flour and cook the "roux" for 5 to 6 minutes. Add the fish stock, clam juice, oyster liquor, white wine, potatoes, and Virginia ham. Raise heat to high and bring to a simmer. Add the cooked leek-onion mixture and reduce all by 1/4. Add the corn and cook for 4 minutes. Add the cream, sherry, and hot sauce and cook 4 more minutes, stirring so as not to scorch. Add the rockfish, crabmeat and oysters and cook a minute or two. Check salt and pepper, noting that the ham is very salty so the chowder won't need much.
• Serve in 6 warm soup terrines and garnish with the chopped chives. Serve with corn breadsticks or common crackers.

MARYLAND CRAB SOUP RECIPE

Steps:

• Heat the olive oil in a large heavy bottom pot or dutch oven over medium high heat.
• Add the carrot, onion and celery to the pot cooking until softened, approximately 4-5 minutes. Stir in the garlic and cook for 1 additional minute.
• Add the potatoes to the pot and cook for 3-4 minutes. Stir in the stock, clam juice, old bay and fish sauce. Bring the mixture to a boil. Turn the heat down to a simmer and add the tomatoes, green beans, corn, lima beans and peas.
• Simmer the soup for 10 minutes. Stir in the crab meat and cook for an additional 2 minutes. Season with salt and pepper, to taste.
• Serve immediately with oyster crackers or crushed red pepper flakes.

CREAM OF CRAB SOUP

Steps:

• Step 1: In a large pan, saute 1 medium minced onion in 3 tablespoons butter until very soft. Stir in 3 tablespoons flour and gradually whisk in 1 pint clam juice.
• Step 2: Add 1/2 teaspoon Old Bay seasoning, freshly ground black pepper and salt to taste, 1/2 cup dry white wine and 1 pint half-and-half (or cream).
• Step 3: Simmer until flour is cooked and soup thickens, about 15 minutes. Gently add 1 pound crab meat and heat. Do not boil.

MARYLAND CRAB SOUP

Steps:

• Place all ingredients, except crabmeat, in 4-quart saucepan.
• Bring to boil on medium heat. Reduce heat to low; cover and simmer 5 minutes.
• Stir in crabmeat; cover and simmer 10 minutes.