I grew up in Maryland, the suburbs of DC, in a city called Silver Spring. As far as I’m concerned, Maryland is the best state EVER. Which is why in eighth grade I wrote a book report entitled “Maryland: We’ve Got Much More Than Crabs.”
We’re next to DC (where I technically live now), we’ve got mountains, we’ve got ocean, we’ve got the entire freaking Chesapeake Bay. Which is where the best crabs come from – Maryland crabs. Maryland crab meat is very sweet and I like the texture over other types of crab. I have been able to peel a crab since I was a kid and in the summer, crab feasts are an all day even in these here parts.
One of my favorite activities when it’s crab season is to gather in a friend’s backyard, throw some newspaper over the tables, drink some dranks and pick some crabs. All. Day. Long. In fact, the day after my wedding, instead of having a traditional brunch, we had a crab feast at Scott’s family’s house on the water. It was amazing.
Truth be told, it’s winter and crabs aren’t in season so I had to use some canned crab. What can I say? I was really wishing it was summer, so I did the next best thing. Made MD-ish crab soup and fantasized about picking crabs outside in the summer sun in a few months.
Paleo Maryland Crab Soup
- 3 cups homemade beef stock
- 1 can of organic diced tomatoes (8 oz, like THIS one)
- 1 potato, diced and cut into cubes
- 1/2 cup green beans, cut into smaller beans
- 1/2 cup peas
- 1 small onion, diced
- 1.5 tbsp Old Bay (the best seasoning EVER, found HERE)
- 12 oz crab meat
- Put everything into a big pot except the crab meat.
- Let it simmer on low for about 40 minutes, until everything is tender.
- When it’s done, add the crab meat and let that cook/heat.
Super easy. Super delicious. Very Maryland. You’re welcome.