The Nite Lite Kitchen

Mmmm…Nothing like a bowl of soup to soothe the soul! It’s even better when you add crab meat! Check out hubby’s recipe for Maryland Crab Noodle Soup…

I’ve been hearing my whole life about the virtues of chicken noodle soup. In Maryland there are numerous versions of crab soup, so I decided to make a Maryland version of chicken noodle soup; but instead of chicken~ use crab. Here’s what I came up with. Enjoy.  Tom~

Crab Noodle Soup

6 tablespoons butter / 1 large onion, diced / 1 poblano pepper, diced (may be substituted by bell pepper) / 2 cups sliced okra (about ½ pound) / 1 tablespoon chopped garlic / 2 quarts chicken stock / 1 can Hunt’s fire roasted diced tomatoes (14.5 oz) / 2 cups fresh or frozen corn / 1 tablespoon Worchester sauce / 1 teaspoon dried whole thyme / 1 bay leaf / 2 cups dried egg noodles / 1 pound crab meat, picked over for shells / Old Bay seasoning and pepper to taste

In a large pot melt the butter. Add the onion, poblano or bell pepper, okra, and garlic. Cook over low heat, stirring occasionally, 15 minutes. Add the stock, tomatoes, Worchester sauce, thyme, and bay leaf. Bring to a boil. Reduce the heat and simmer about 20 minutes. Add the corn, crabmeat, and noodles and continue cooking about 20 minutes. Season with Old Bay and pepper to taste.


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