Limbo's Maryland Crab Soup

By RoadKillCook

There are many recipes for Maryland Crab Soup. This one was served at Limbo's Restaurant in Boulder, Colorado before it closed. According to Frank Carusetta, former owner, the recipe was created by Mildred Cook, a fisherman's wife who used several pounds of crab shells to prepare the stock that is the foundation of this wonderful soup. Her secret was to dry roast the shells just to pink and then saute the onions, garlic, celeery, carrot and red peppers with the shells.

Ingredients

• 1 1/2 c diced celery
• 1 1/2 c sliced carrots
• 1 1/2 c diced red onions
• 1/2 c chopped red peppers
• 1 1/4 T chopped garlic
• 5 cups crab stock
• 1 T thyme
• 1 T basil
• 1 T oregano
• 1 T Tabasco sauce
• 1/8 c Old Bay Seasoning
• 1/2 c diced red potatoes
• 3 c whole peeled tomatoes
• 1/4 c peas
• 1/4 c corn kernals
• 8 medium Maryland blue crabs
• 1/4 c white wine
• 1/4 c butter
• 1/2 c diced green onions

Details

Servings 10

Preparation

Step 1

To make crab stock, place 1/4 cup melted butter in a large stock pot and heat to medium. Add whole crabs and white wine and steam for 10 minutes. Remove crabs, crack shells and remove meat and place in refrigerator. Return shells to the stockpot and then add 3/4 cup each of celery, carrots, onions and garlic; saute until the onions are translucent. then add ten cups of water and boil on medium heat until stock is reduced by half (about 1 hour). Strain the stock, place aside and discard vegetables and shells.

In the same stockpot, add 2 T butter and saute the rest of the vegetables; add 5 cups of stock, thyme, basil and oregano, Tabasco, Old Bay, diced potatoes and chopped tomatoes. Simmer for about 30 minutes or until potatoes are tender.

Finally, add peas, corn, red pepper and the shredded crab meat. Simmer for 15 more minutes. Serve with a topping of diced green onions and sourdough bread.