Maryland Crab Soup

Name: Maryland Crab Soup
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 large bay leaf; 454 grams beef bone (or veal knuckle bones); 828 milliliters beef broth (preferably homemade); 1 large carrot, chopped; 2 large ribs large celery ribs, chopped; 1 teaspoons dried thyme, crumbled; 59 milliliters fresh parsley, chopped; 237 milliliters diagonally cut green beans, about 1/2 inch long; 1 larges green bell pepper, cored, deveined and seeded, chopped; 0 teaspoons fresh ground pepper; 0 teaspoons ground red pepper; 454 grams lump crabmeat; 3 larges new potatoes, peeled and cut into 1/2 inch dice; 79 milliliters pearl barley; 1 teaspoons salt; 3 Tbsps unsalted butter; 710 milliliters water; 454 grams whole tomato, pureed with juice; 2 larges yellow onions, chopped

Maryland Crab Soup might be just the main course you are searching for. This pescatarian recipe serves 8. One portion of this dish contains about 16g of protein, 5g of fat, and a total of 200 calories. If you have water, diagonally beans, beef broth, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 3 hours and 25 minutes. Autumn will be even more special with this recipe.

Instructions

Melt butter in heavy large saucepan or Dutch oven over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Sauce Pan

Add onions, celery, carrot and bell pepper and stir until lightly browned, about 10 to 12 minutes.

Ingredients you will need

Bell Pepper

Carrot

Celery

Onion

Add bay leaf, thyme, ground red pepper and pepper and stir 2 to 3 minutes.

Ingredients you will need

Ground Cayenne Pepper

Bay Leaves

Pepper

Thyme

Add bones,potatoes and beans and cook, stirring constantly 2 to 3 minutes.Blend in broth and 2 cups water.Reduce heat to low, cover and simmer 1 hour.

Ingredients you will need

Potato

Beans

Broth

Water

Add barley and remaining cup water to soup; cover and simmer 2 hours.Discard bones; stir in tomato puree and salt.

Ingredients you will need

Tomato Puree

Barley

Water

Salt

Soup

Let soup come to room temperature.Cover and refrigerate at least 12 hours; degrease if necessary.Discard bay leaf; stir crab and parsley into soup.

Ingredients you will need

Bay Leaves

Parsley

Crab

Soup

Place over low heat and warm slowly, stirring as little as possible to keep crab in large pieces.Do NOT boil or crab will be tough.Season to taste with salt and red pepper.Ladle into soup bowls and serve.

Ingredients you will need

Red Pepper

Crab

Salt

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

1large

bay leaf 454grams

beef bone (or veal knuckle bones)828milliliters

beef broth (preferably homemade)1large

carrot, chopped 2large ribs

large celery ribs, chopped 1teaspoons

dried thyme, crumbled 59milliliters

fresh parsley, chopped 237milliliters

diagonally cut green beans, about 1/2 inch long 1larges

green bell pepper, cored, deveined and seeded, chopped 0teaspoons

fresh ground pepper 0teaspoons

ground red pepper 454grams

lump crabmeat 3larges

new potatoes, peeled and cut into 1/2 inch dice 79milliliters

pearl barley 1teaspoons

salt 3Tbsps

unsalted butter 710milliliters

water 454grams

whole tomato, pureed with juice 2larges

yellow onions, chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.