I bought a pound of lump crabmeat and am going to try my hand at Maryland Crab Soup. I've looked at many different recipes, and all the veggies seem to be pretty much the same...carrots, celery, corn, tomatoes, string beans, etc...but the liquids are all different. One says beef stock, another says a mixture of beef and water, others say chicken stock, and some even say tomato sauce! I think I will combine a few and used the veggies above plus diced potato, Old Bay, of course...maybe some worcestershire sauce...but I'm not sure about the tomato sauce. Also, red pepper or no?
I've had quite a few tries at eating the soup, but always get a mouthful of shell, and very little crab, hence my purchase of lump! Hopefully fellow Baltimore Chowbuds will kick in on this one.