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Dining in the U.S. means lots of meals beginning with an appetizer of soup. Many seafood feasts in the Free State start with a bowl of steaming vegetables with juicy chucks of crab meat, all made with the freshest, healthiest ingredients.
There are two kinds of crab soup in Maryland. First, there’s the Maryland Crab Soup. Second, there’s the Cream of Crab Soup. We’ll talk about both to rev up your appetite.
Maryland Crab Soup
This is the state’s most famous crab soup. Delicious chucks of jumbo lump or backfin crab meat is cooked in a tangy tomato base and hearty vegetables. Culinary historians believe the first recipes were created by Native American tribes who lived in the Chesapeake Bay region.
Typically, American cookbooks classify Maryland crab soup as a bouillabaisse, a Mediterranean fish stew made with a variety of shellfish. The well-seasoned Maryland version has its foundation in the crab boil. Vegetables and spices are mixed into a pot of steaming blue crabs. The liquid leftover is the flavorful base of the Maryland crab soup.
Cream of Crab Soup
Made with a thick base of cream, along with a dash of sherry and Old Bay seasoning, cream of crab soup also has huge fans in Maryland. Developed after its more famous cousin, it is a spicy vegetable soup that always hits the spot when the chilly days of autumn arrive.
No matter where it’s cooked, cream of crab soup somehow always tastes homemade. It must have something to do with its vegetable ingredients. The best chefs use ingenious combinations revolving around beans, carrots, celery, corn, onion, and tomatoes. You will see them pull out the stops at the Maryland Seafood Festival, where they hold several crab soup competitions.
Lovers of fat, juicy crab, and amazing seafood don’t have to drive to Baltimore, Ocean City, Hooper’s Island, or Annapolis anymore. Stay close to home and enjoy wonderful deliciousness all year round at our two new locations in Maryland!
Our Crofton branch can accommodate a large party group, so if you are interested in reserving tables, please call (443) 302-2680.