Crab soup

We got this recipe from friends years ago and it is a go to in our house. It is easy to make, it makes a lot and it freezes beautifully. We made a batch last week and enjoyed some when we got home from our weekend travels.

Cream of Maryland crab soup

  • 6 T butter
  • 3 large onions chopped
  • 3 T chopped garlic
  • 48 oz frozen corn
  • 2 28 oz cans chopped tomatoes
  • 2/3 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 1/2 T dried thyme
  • 1 1/2 teaspoon Old Bay (or more for zing)!
  • 3/4 teaspoon crumbled bay leaves
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 cups bottled clam juice (6 bottles)
  • 2 1/4 cups whipping cream
  • 2 lbs fresh crab meat

Melt 6 T butter.  Add onion and garlic – sauté 8 minutes.  Add 32 oz corn and sauté 5 minutes more.  Add tomatoes and all spices listed above.  Stir 2 minutes.  Purée remaining  corn and 3 cups clam juice in blender and add to pot.  Add remaining clam juice and cream.  Simmer 20 minutes until corn is tender.  Last, add crab meat.

Soup and pumpkin carving

We got together with our friends on Saturday for our annual pumpkin carving event.  Keith was craving this delicious soup – we got the recipe from another friend years ago.  It really doesn’t take long to assemble and it makes a lot (use a large stock pot).  Also freezes well.  We are having leftovers tonight with a roll.

Cream of Maryland crab soup

  • 6 T butter
  • 3 large onions chopped
  • 3 T chopped garlic
  • 48 oz frozen corn
  • 2 28 oz cans chopped tomatoes
  • 2/3 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 1/2 T dried thyme
  • 1 1/2 teaspoon Old Bay (or more for zing)!
  • 3/4 teaspoon crumbled bay leaves
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 cups bottled clam juice (6 bottles)
  • 2 1/4 cups whipping cream
  • 2 lbs fresh crab meat

Melt 6 T butter.  Add onion and garlic – sauté 8 minutes.  Add 32 oz corn and sauté 5 minutes more.  Add tomatoes and all spices listed above.  Stir 2 minutes.  Purée remaining  corn and 3 cups clam juice in blender and add to pot.  Add remaining clam juice and cream.  Simmer 20 minutes until corn is tender.  Last, add crab meat.

And in keeping with the crab theme, here is a picture of Samantha’s pumpkin!

pumpkin

Soup night

We enjoyed the lobster and corn soup so much last week that Keith thought we should make soup again this weekend.  The combination of the best of Maryland crab soup and cream of crab soup is one of our favorites.  It makes a lot and it freezes well.  NOTE: When I say it makes a lot, I mean it won’t all fit in my big Le Creuset pot.  (When Keith started making it he asked me and we had both forgotten so we are making a note here for the next time.)  Midway through he had to divide the ingredients between two pots.  Here is the recipe:

Cream of Maryland crab soup

  • 6 T butter
  • 3 large onions chopped
  • 3 T chopped garlic
  • 48 oz frozen corn
  • 2 28 oz cans chopped tomatoes
  • 2/3 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 1/2 T dried thyme
  • 1 1/2 teaspoon Old Bay (or more for zing)!
  • 3/4 teaspoon crumbled bay leaves
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 cups bottled clam juice (6 bottles)
  • 2 1/4 cups whipping cream
  • 2 lbs fresh crab meat

Melt 6 T butter.  Add onion and garlic – sauté 8 minutes.  Add 32 oz corn and sauté 5 minutes more.  Add tomatoes and all spices listed above.  Stir 2 minutes.  Purée remaining  corn and 3 cups clam juice in blender and add to pot.  Add remaining clam juice and cream.  Simmer 20 minutes until corn is tender.  Last, add crab meat.

 

Soup night

Fall has arrived in a hurry.  It went from being muggy and sticky earlier in the week to being cold and raw.  It’s been raining all day long but the good news is that it looks like Hurricane Joaquin is not going to be a big threat.  We decided to stay in and make soup.  This soup is one of our favorites.  We got the recipe from a friend.  It is a great blend of Maryland Crab soup and cream of crab soup and it freezes well.

Tomorrow is my birthday so I got the birthday placemat and Keith got out the soup bowls and bread plates that belonged to my great-grandfather.  Delicious meal with a beautiful table setting.

Cream of Maryland crab soup

  • 6 T butter
  • 3 large onions chopped
  • 3 T chopped garlic
  • 48 oz frozen corn
  • 2 28 oz cans chopped tomatoes
  • 2/3 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 1/2 T dried thyme
  • 1 1/2 teaspoon Old Bay (or more for zing)!
  • 3/4 teaspoon crumbled bay leaves
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 cups bottled clam juice (6 bottles)
  • 2 1/4 cups whipping cream
  • 2 lbs fresh crab meat

Melt 6 T butter.  Add onion and garlic – sauté 8 minutes.  Add 32 oz corn and sauté 5 minutes more.  Add tomatoes and all spices listed above.  Stir 2 minutes.  Purée remaining  corn and 3 cups clam juice in blender and add to pot.  Add remaining clam juice and cream.  Simmer 20 minutes until corn is tender.  Last, add crab meat.

Soup night

This weekend has been really pleasant.  Busy and productive without being frenetic.  This afternoon seems like a good one for making soup.  Keith has been craving the soup that we first tasted at a friend’s house a few years ago.  It is a mix of Maryland Crab soup and Cream of Crab soup and it is delicious.  It also freezes well.  Here is the recipe:

Cream of Maryland crab soup

  • 6 T butter
  • 3 large onions chopped
  • 3 T chopped garlic
  • 48 oz frozen corn
  • 2 28 oz cans chopped tomatoes
  • 2/3 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 1/2 T dried thyme
  • 1 1/2 teaspoon Old Bay (or more for zing)!
  • 3/4 teaspoon crumbled bay leaves
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 cups bottled clam juice (6 bottles)
  • 2 1/4 cups whipping cream
  • 2 lbs fresh crab meat

Melt 6 T butter.  Add onion and garlic – sauté 8 minutes.  Add 32 oz corn and sauté 5 minutes more.  Add tomatoes and all spices listed above.  Stir 2 minutes.  Purée remaining  corn and 3 cups clam juice in blender and add to pot.  Add remaining clam juice and cream.  Simmer 20 minutes until corn is tender.  Last, add crab meat.  Delicious!

More soup

We had this soup at a Super Bowl party last year.  The hosts shared their recipe and my husband has been talking about it ever since.  We made it tonight (it makes a lot) and are planning to freeze some to take when we go on our ski trip.  It was just as good as we remembered – a wonderful blend of the best of Maryland crab soup and cream of crab soup.

Cream of Maryland crab soup

  • 6 T butter
  • 3 large onions chopped onion
  • 3 T chopped garlic
  • 48 oz frozen corn
  • 2 28 oz cans chopped tomatoes
  • 2/3 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 1/2 T dried thyme
  • 1 1/2 teaspoon Old Bay (or more for zing)!
  • 3/4 teaspoon crumbled bay leaves
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 cups bottled clam juice (6 bottles)
  • 2 1/4 cups whipping cream
  • 2 lbs fresh crab meat

Melt 6 T butter.  Add onion and garlic – sauté 8 minutes.  Add 32 oz corn and sauté 5 minutes more.  Add tomatoes and all spices listed above.  Stir 2 minutes.  Purée remaining  corn and 3 cups clam juice in blender and add to pot.  Add remaining clam juice and cream.  Simmer 20 minutes until corn is tender.  Last, add crab meat.  Delicious!

Cream of Maryland crab soup

Cream of Maryland crab soup