Good eats in the The Nite Lite Kitchen this week. This tasty Maryland crab noodle soup sure hits the spot on a chilly fall day. Check out the recipe…
I’ve been hearing my whole life about the virtues of chicken noodle soup. In Maryland there are numerous versions of crab soup, so I decided to make a Maryland version of chicken noodle soup; but instead of chicken~ use crab. Here’s what I came up with. Enjoy. Tom~
6 tablespoons butter / 1 large onion, diced / 1 poblano pepper, diced (may be substituted by bell pepper) / 2 cups sliced okra (about ½ pound) / 1 tablespoon chopped garlic / 2 quarts chicken stock / 1 can Hunt’s fire roasted diced tomatoes (14.5 oz) / 2 cups fresh or frozen corn / 1 tablespoon Worcestershire sauce / 1 teaspoon dried whole thyme / 1 bay leaf / 2 cups dried egg noodles / 1 pound crab meat, picked over for shells / Old Bay seasoning and pepper to taste
In a large pot melt the butter. Add the onion, poblano or bell pepper, okra, and garlic. Cook over low heat, stirring occasionally, 15 minutes. Add the stock, tomatoes, Worcestershire sauce, thyme, and bay leaf. Bring to a boil. Reduce the heat and simmer about 20 minutes. Add the corn, crabmeat, and noodles and continue cooking about 20 minutes. Season with Old Bayand pepper to taste.