Maryland crab soup typically comes in two forms: a rich, creamy version and a brothy, vegetable-packed style. But the real pro move is to mix them together for what Marylanders often call yin yang soup. This recipe takes the best of that approach by combining the two soups into one for something that's creamy and substantial but still loaded with vegetables to lighten it up. It's the best of both worlds.
Featured in: The Maryland Way to Eat Crab Soup
Yield: serves 6-8
Time: 45 minutes
- 8 tbsp. unsalted butter
- 2 ribs celery, diced
- 2 small carrots, diced
- 1 yellow onion, diced
- <sup>2</sup>⁄<sub>3</sub> cup flour
- 1 tbsp. Old Bay
- 4 cups homemade crab stock or seafood stock
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 Idaho potato (about 12 ounces), peeled and cut into 1/4-inch pieces
- 1 <sup>1</sup>⁄<sub>2</sub> cups half and half
- <sup>1</sup>⁄<sub>2</sub> cup frozen corn
- <sup>1</sup>⁄<sub>2</sub> cup frozen peas
- <sup>1</sup>⁄<sub>2</sub> cup green beans, trimmed and cut into 1-inch pieces
- 1 lb. jumbo lump crab meat
- Kosher salt and freshly ground pepper
- Melt butter in a 6-qt. saucepan over medium-high. Add the celery, carrots, and onion and cook, stirring, until soft, about 5 minutes. Add flour and Old Bay and cook 2 minutes more. Add the stock and tomatoes and cook 2 minutes. Add the potato and bring to a simmer. Cook, stirring occasionally, 20 minutes. Add the half and half, corn, peas, and green beans and cook 5 minutes. Stir in the crab, salt, and pepper, and cook until heated through, 4 to 5 minutes.
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