Maryland crab soup has a tangy, flavorful tomato base and is chock full of hearty vegetables and chunks of jumbo lump or backfin crabmeat. Similar recipes are said to have evolved amongst Native American tribes that made their homes along the Maryland estuary. Throwing together communal Crock Pot type dishes comprised of the catch of the day, leftover hunt, and plenty of veggies, Maryland crab soup got its start as a free for all stew.
Maryland crab soup is often deemed a bouillabaisse in traditional American cookbooks, which is a Mediterranean fish stew made up of many different kinds of shellfish. Today’s version of the well-seasoned soup stems from what is known as a crab boil, in which spices and vegetables are added to a pot of steaming blue crabs. The leftover liquid from the steam is that oh-so-yummy base of Maryland crab soup.
Costas Inn, a seafood restaurant in Baltimore, has its own take on the traditional soup – and it’s pure luxury. Made with jumbo lump crabmeat and set to stew with our famous crab seasoning, this dish is pretty irresistible. Serves as a great starter before just about any meal. So go ahead – make a reservation or just swing on by our seafood restaurant in Baltimore and taste a Maryland dish that’s endured through the past, present, and indisputably, the future.
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