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Maryland Crab Soup
August 13, 2009

I am also from Maryland and although I made a number of adjustments, this is a very good basic recipe. Here is what changed: I used crushed tomatoes instead of stewed (28 oz can), used Birdseye frozen veggies, which has green beans, corn and peas (2 small bags), 1 1/2 cups cubed potatoes, 1/2 cup chopped savoy cabbage, 2 cans (not cups) of beef broth (low sodium), 1/4 cup brown sugar and 1 T. Worcheshire sauce. 3 Tablespoons of Old Bay was perfect for me, but for someone who isn't from the area, it might be a little too spicy. I cooked it much longer on low (about 2 hours), but I don't serve it until the next day so all of the flavors can develop.

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