Ingredients
4 cup water
2 12 oz cans tomatoes, minced
1/2 large onion, chopped
2 carrots, sliced
1 can sweet corn
1/2 lb string beans, cut into 1 inch piece, s
1 hot pepper, minced
1 old bay seasoning, to taste
1 lb crabmeat
Directions
Put everything but the crabmeat into a large pot and bring to a boil.
Cover and simmer, adding crabmeat, for about 2 hours. Don't buy the
lump crabmeat, it's a waste. I used leftover crabmeat and clawmeat,
which gives it a bit more sweetness. If you're buying crabmeat, it's
probably best to by 1/2 lb each of claw and backfin.
Servings: 1 recipe
Maryland Crab Soup Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood; Soup
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into the far past, at least as far as ancient Egypt, and possibly even further than that. Interesting though that is, mostly, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Moving our culinary historical trip onwards, there are some interesting books which appeared in the 14th Century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they have no connection with the indian food that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the rich. In the 15th century, the Crusaders brought back a variety of foods and herbs from the holy lands, including parsley, basil and rosemary. These new herbs and spices was responsible for an outbreak in publications on food, most of which are now in private libraries. Over the next few hundred years, the powerful families of Europe strove to offer the most extravagent meals, and consequentially the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications were greatly in demand mostly as a result of better eduction, people having more spare time and having more money to spend. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Maryland Crab Soup recipe.
