Crab soup-Maryland

Description

One of the first Europeans to visit the Chesapeake Bay, was captain John Smith, famous for the legend of Pocahontas. There were rich marine life in abundance, that he decided on his coast to settle... Part of the Chesapeake Bay today belongs to Maryland. The fish there is not yet extinct, but the main local attraction - the blue crabs. And the restaurants - a favorite of the American people Meriland crab soup.

Ingredients

Crab meat

250 g
Potatoes

1 piece
Greens

1 piece
Carrots

1 piece
Onion

1 piece
Green peas

50 g
Corn

50 g
Pepper

50 g
Tomato

400 g
Spices
Parsley
Garlic

1 tooth
Broth

1.5 l
Sauce

1 tsp

Cooking

For the soup you will need approximately 300g of crab meat. Who the crabs to catch, could do the canned version. I was lucky - I bought a copy.

It is still soup and a care package.

For the crab soup you will need these vegetables and, if desired, beans. Polka dots I advise you to take zamorozhennyj and maize last harvest, but I've done canned and there's such baby cobs.

Vegetables finely chop. Onions, celery and carrots lightly fry in vegetable oil until transparent onions. In a pan with 1.5 liters of chicken broth (or bouillon cube 1.5 l water) put the filling in, let them boil. Then add potatoes, peppers. After 10 minutes - green beans, corn and a can of chopped tomatoes with juice. Add seasonings.

If you cook the crabs in boiling water, add tsp salt, onion, cut into quarters lemon, garlic cloves, Bay leaf, drop of Tabasco and a tsp of vinegar. Vinegar added to the meat more easily separated. After 6-8 minutes, turn off and immediately throw in a pot of crabs and lots of ice to stop the boiling process. Allow to stand until cool. During this time the crab meat "absorbs" a marinade.

Remained of the ships horns and legs...

Add to soup, crab meat (or the contents of the jar along with the liquid). Soup turns out very colorful!

Here it is served in Maryland, with claws!

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