The Recipes

Spicy crab soup

After five delays of my flight home, my NOLA adventures have come to a close.  Trust me, I am armed with ideas and recipes galore, but after a long day of travel and days of Cajun cuisine, I bring you a D.C./Maryland classic:

Spicy D.C. Crab Soup


- 1 onion, chopped
- 2 ribs of celery, chopped
- 1 large handful of green beans, cut into 1/2 in. pieces
- 4 small potatoes, cut into 1/2 in. pieces
- 1/2 c. frozen corn
- 1 14.5-oz. can diced tomatoes
- 1 14.5-oz. can crushed tomatoes
- 2 T. Old Bay Seasoning
- 2 T. Crushed Red Pepper
- 4 c. (1 box) seafood stock
- 1 bay leaf
- Salt
- Pepper
- 1-2 T. olive oil
- 1/4 c. crab meat per serving

Heat the olive oil in the bottom of a large soup pan.  Start chopping and dropping the vegetables, starting with the onion, then following with the celery, green beans, corn and potatoes.  Liberally salt the vegetables and season with black pepper.  Allow to cook for about 5 minutes once all of the vegetables are in the pot.  Add the crushed red pepper and Old Bay; you may want to add less red pepper and add more as you taste along the way.  The amount here will make the soup very spicy. 

Add the crushed and diced tomatoes, salt again and stir to combine and add the bay leaf.  Add in the stock and allow to simmer for 45 minutes.  If you like more broth in the soup, add in an additional cup or two of water. 

To serve, ladle the soup into an individual bowl and add the crab meat, picked through to remove any pieces of shell.  Freeze individual portions of the base for future use.