This is from my Facebook for the beginning of Fifty States of New Recipe Tuesday. It was originally written on November 3, 2015.
It’s week #7 of ‘50 States of New Recipe Tuesday’ and tonight we add Maryland to the United States, welcoming them on April 28th, 1788.
Some interesting information…Maryland is believed to be named after Queen Henrietta Maria, wife of King Charles I of England. It is considered to be the birthplace of religious freedom in America, when it was formed in the early 17th century as a refuge for persecuted Catholics from England by George Calvert.
Maryland sits below the Mason-Dixon Line (most people think this “line” is much further south) and although it was a slave state, it did not join the Confederacy during the American Civil War.
And we can thank Maryland for our national anthem, which was penned by Francis Scott Key on September 14, 1814, while witnessing the British bombard Fort McHenry in an attempt to capture Baltimore during the War of 1812. He wrote the lyrics to “The Star-Spangled Banner” which was adopted in 1931 as the US national anthem.
Ok. Enough history. I did my digging around on foods from Maryland, and I have to say, CRAB is the one (and probably only) thing that came up over and over again. There were a whole bunch of crab cake recipes, but I wanted to do something that involved a little more effort, so I opted instead for Maryland Crab Soup.
Basically, this is a spicy vegetable soup with a big dose of Old Bay seasoning and a pound of crab. It’s pretty easy to make and is loaded with flavor. To shorten the prep time, I used a bag of frozen mixed vegetables, the kind with green beans, carrots, corn, peas and lima beans. This cuts down your prep time but still gives you all the flavor and veges to make it tasty.
I really liked this soup and it reminds me of all things that are yummy about this state. My whole house smells like Old Bay, which is a quintessential Baltimore seasoning. Warm, spicy, hardy and delicious. I give this one a solid A and recommend you give this a try.
…two footnotes…I also found a cookie recipe for a ‘Baltimore Famous Berger Cookie’, but ran out of time. I may try them tomorrow. Stay tuned. And…the Maryland cocktail is the Black Eyed Susan (also it’s state flower), which is very popular at the Preakness Stakes. There are several versions of it, all of them very different. I didn’t make one tonight, but here is a link to its history if you are interested. http://cocktails.about.com/…/black-eyed-susan-preakness-coc…
Maryland Crab Soup (adapted from several sources):
• 4 cups water
• 2 cups beef broth
• 2 carrots, peeled and chopped
• 3 garlic cloves
• 1 medium boiling potato, peeled and cubed
• 1 medium onion, peeled and chopped
• 1 stalk celery, trimmed and chopped
• 3 cups frozen mixed vegetables (peas, carrots, green beans, corn, lima beans)
• 3 tbsp. Worcestershire sauce
• 2 tbsp. Old Bay Seasoning
• 2 bay leaves
• 1 1⁄2 tbsp. dry mustard
• Pinch red pepper flakes
• 1 28-oz. can whole peeled plum tomatoes
• 1 lb. jumbo lump crabmeat
• Salt and freshly ground black pepper to taste
Combine carrots, potatoes, onions, garlic, celery, frozen vegetable mix, Worcestershire sauce, Old Bay, bay leaf, mustard, red pepper flakes, water and broth in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper. Serves 8.