1 tablespoon canola oil. of the red pepper flakes, and six cups of water in a large pot and bring to a boil over medium-high heat. Reduce to medium-low and simmer for half an hour. Bold and spicy with a heady scent that fills a room with the flavor of the Chesapeake, Maryland Crab Soup accompanies our best-known seafood star with the bounty of Maryland’s farms. https://www.food.com/recipe/the-very-best-she-crab-soup-ever-427516 Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. 1 can (28 oz each) Hunt's® Whole Peeled Plum Tomatoes, undrained. Cover and simmer 10 … 1-1/2 cups frozen hash brown potatoes, Southern style Once your soup is at the preferred thickness, you can then add your crab meat. As far as which is the best soup in the world, Maryland Crab or Cream of Crab, the obvious answer is both! Add fresh parsley, Old Bay Seasoning, butter, salt and pepper and heat through. 3/4 cup chopped yellow onion. Crab Seasoning, dry-mustard, a pinch or two (or three if you like it fiery!) When I got the opportunity to pick Chef Jordan's brain on a local culinary classic— Add the celery, carrots, and onion and cook, stirring, until the onion is soft, about 5 minutes. Maryland Crab Soup. You'll add the crab meat after the cornstarch paste because you don't want to break up the delicate chunks of crab while whisking the cornstarch. Heat the oil and butter in a large saucepan over medium-high. Step 1: Combine all of the vegetables and the canned tomatoes, Worcestershire sauce, Old Bay or J.O.