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Crab Chowder Crab Chowder
Capture the Flavors and Culinary Traditions of the Chesapeake Bay
Recipes for Crab Soup and Chowder abound, each region around the Bay having its own unique twist. Some are made with okra and rice, many with ham, some more like a gumbo with sausage and a heavy roux. What we present here is a delicious version made with fresh vegetable and herbs that allows the crab to remain center stage.
1tablespoons Extra Virgin Olive Oil
2cloves garlic finely minced
1medium onion, diced
2stalks celery, diced
4quarts water
3carrots cut into small half moons
1sweet red pepper, diced
1cup silver queen corn
1cup fresh green beans cut into ¾ inch lengths
2cans petite diced tomatoes
3medium potatoes, diced
2teaspoons Old Bay seasoning (more if you like it spicy!)
4sprigs fresh thyme, leaves removed
1pound backfin crab meat, carefully picked to remove any shell pieces salt and freshly ground pepper to taste
Sauté the garlic, onion and celery in the olive oil until tender. Add water and mix in the carrot, sweet red pepper, corn, green beans, tomatoes and potatoes. Simmer on medium until all of the vegetables are tender. Add the Old Bay and salt and pepper to taste. Last, add the fresh thyme leaves and crabmeat and simmer until heated through. Serve with homemade bread for a hearty, healthy and delicious meal.

Best of the Bay Recipes... Capture the Flavors and Culinary Traditions of the Chesapeake Bay
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