Wednesday, July 2, 2008


Rod 'n' Reel Restaurant, Chesapeake Beach, Maryland, gave us this non-cream soup recipe. This is more like New York style clam chowder, with a tomato-vegetable base and sounds delicious to me. Let us know if you try it -- leave a comment at the end of any blogpost.

Rod 'n' Reel's Crab Soup, adapted
1/4 cup extra-virgin olive oil
2 cups diced carrots
2 cups coarsely chopped onion
1-1/2 cups coarsely chopped celery
2 quarts low-sodium chicken broth
16-oz. can whole tomatoes, crushed
1 Tbsp. seafood seasoning
1 Tbsp. Worcestershire sauce (I would try 1 tsp. first and taste before adding more)
3 cups diced potatoes
16-oz. can whole tomatoes, crushed
1 lb. crabmeat, cartilage removed

In large heavy pot, saute carrots, onion and celery in the oil over medium heat till wilted. Turn up heat and add broth, tomatoes, seasoning and 1 tsp. Worcestershire sauce. When broth boils, cover pot, reduce heat and simmer for 30 minutes. Add potatoes and cook 20 minutes more, or till they are tender. Add crabmeat and just heat through, about 5 minutes. Yield: 3-1/2 quarts


tavia dixon said...

I made today and was great. Only thing was it didn't have enough spice. Other than that it is great. Especially during this snow storm we're having. Thanks!

Judy said...

Hi, Tavia -- Thanks for your comment. My hub is partial to cream based crab soups and didn't want to try it. And I didn't want to have to eat a pot of crab soup, so I never made it. Hope the warm sun comes out for you soon.