Maryland Crab Soup #FishFridayFoodies

This month Fish Friday Foodies theme is 'Seafood Stews and Soups of the World'. Some suggested ones included: bouillabaisse, bourride, cioppino, caldo de mariscos, courtbouillon, chowder, bisque, Mae-un tang, Shui Zhu Yu, Tom Yum, etc. Our gracious host Stacy Livingston Rushton of Food Lust People Love set this lovely theme with a motto of 'Let's take a world tour together one comforting hot bowl at a time!'

I was glad to try this recipe out. Hope you enjoy making it as much as I did!

This recipe comes to you from the Chesapeake Bay area in the USA!! 

I made this prior to Lent 2016 as we do not eat any meat, fish or eggs during the days of Lent.

What do you need:

• 4 large tomatoes, boiled and slightly mashed (in whole)
• 1/2 cup of lima beans or white beans
• 1/2 cup of sliced carrots
• 1/2 cup of corn kernels
• 1 tbsp of chopped onions
• 11/2 cups of water
• 2 tbsp of Old Bay Seasoning (Refer Notes*)
• 1 cup  of beef broth 
• 1/2 kg crab meat - either blue crab if available or in my case the Three-spotted crab (Refer Notes*)
• 8-10 crab claws, steamed and cracked slightly
• 11/2 litres water

The Make:
Serves 5-6 adults | Preparation Time: 10 minutes | Cooking Time: up to 30 minutes

1. In a large cook pot (with a lid), place the tomatoes, carrots, corn, onions, lima beans and sufficient water along with the beef broth and Old Bay (or alternate) seasoning and cover and cook for 5 minutes on medium-low heat.

2. Boil the 11/2 litres of water to boil, add the cracked crab claws and boil for another 5-6 minutes. Drain the crab and set aside.

3. Next add in the crab meat and the claws if you are ok with it (*Refer Notes) to the cook pot. Serve hot with your favourite soup sticks, crackers, bread or on its own.


Notes:
1. Since we live in India now and Old Bay Seasoning is not available what you can do is take a mix of mustard powder, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg,cardamom powder and ginger powder. Please feel free to avoid one or more of the ingredients based on availability. For eg. instead of celery salt, I added 2 tbsp of diced celery.
2. Some people do not like claws or shells or bones of fishes/meat in their serving plate so you can skip accordingly.
3. For the crab meat, you can either use already picked crab meat from the market if available or you would have to shell it yourself which is not too hard really. There are a lot of self help videos available. One such videos for your convenience is available here. In my case I love the bones and shells in my fish and shell food so I took the liberty of adding it in here. My daughter too loves to crack a claw and have the juicy meat of the crab so double the fun! 

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.

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An InLinkz Link-up

Three spotted (swimmer) crab in spiced coconut gravy

Happy New Year 2015 dear readers! It has been close to a year since my last blog post (sounds a bit like a confession at church - 'Forgive me Father it has been close to a year since my last confession!'). Jokes apart, I must apologise to you my dear readers for not having to hear from me. 2014 was quite a roller coaster ride with the best and worst seen! It was definitely a year full of changes and challenges. Thankfully we survived the bitter ones with the Grace of Our Lord! I also thank you dear readers for the numerous emails, messages, calls, texts and IMs to check in on me and motivating me to return to G'Gina's Kitchenette.

I lost my dear grandma in August of 2014 and as you may have noticed a lot of my previous blog posts and posts/tweets refer to grandma's influence in my cooking. So what started as what may have been a writer's block, saw me through a whole heap of events including a physical move of G'Gina's Kitchenette to a new location. I am not sure if you know that I also run a Tourism business ICare Holidayz which thanks to word of mouth from dear friends and family has been doing fairly well in 2014. I also work in my field of specialization which is Human Resources. Our recent relocation in 2014 has not been easy on my little one or us as a family owing to a lot of circumstantial changes. We hope for the best and a resolve in 2015. So among all this my recipe creations were on a hold from being shared!

I was contemplating on what to begin with as although the writing had ceased for a while, the cooking cannot! So there are a lot of new recipes I have tried and tested time and again which I hope to share with you soon. I thought I would begin with Mum's recipe which was liked a lot by my grandma as well. I am hoping I can be regular with my blog posts as often as possible to compensate for the 11 months silence. I dedicate this recipe to my dear grandma who I am sure is in Heaven's Abode praying and looking over us.

This recipe has always been welcomed by family, friends and relatives. And I am certain you would love the same.

You need:

• 1 kg of fresh three spotted swimmer crab, washed, cleaned and halved
• Cleaned hard shells of the crabs, air dry the shells (Mom does not incorporate this in the original recipe)
• 4-5 green chilies (depending on how spicy you like it)
• 2 large tomatoes, quartered
• 1/2" ginger, diced
• 2-3 cloves, garlic (*optional - mom does not use)
• 1/2 cup of drinking water
• 1/2 of a medium sized coconut, grated
• 1/4 tbsp of red chili powder (I use Kashmiri Chili powder)
• Salt to taste
• Oil to fry the hard shells

The Make:

Serves : 4 adults | Preparation time: 10 minutes | Cooking Time: 40 minutes

I normally get my crab cleaned at the vendor's place itself. This time, I got the hard shells cleaned as well. Garlic is not required but you can add a few cloves.

1. Grind the coconut gratings, green chilies, ginger, garlic (optional) ,chopped tomatoes, red chili powder and salt with a little water as required to grind the mixture for a minute on high to medium speed.

The ground mixture should be thick enough to leave a circle in mix when stirred with a ladle.

2. Next heat oil to fry the hard shells in a wok and add the air-dried hard shells, taking care to ensure that the shells do not have traces of water to avoid the splutter. Once the shells turn orange, strain off the oil and on to kitchen towel.

3. Drain off most of the oil leaving just 1 tbsp of oil in the wok. Next add in the ground coconut mixture to the oil on medium-low heat. Cook for 2 minutes or until the coconut mix leaves the sides of the wok.

4. Add the crab halves to the coconut mixture and cover the crabs with the coconut mix. Saute for 3-5 minutes.

5. Add a tad bit of water if the coconut mixture is too dry. This will help the cooking process and avoid drying or even getting burnt.

6. Cook for about 20-30 minutes taking care to saute in between to avoid the coconut getting burnt. 

7. Serve with the hard shells on top on in the shells with piping hot /steamed rice.

Bon Appetit!