A crab feast for winter: Cream of crab soup - Local news, weather, sports Savannah | WSAV On Your Side

A crab feast for winter: Cream of crab soup

Updated: Feb 20, 2014 04:45 PM
© Helen Rosner / Bonnier © Helen Rosner / Bonnier
  • Past stories from SaveurMore>>

  • Fridge raid

    Fridge raid

    Raiding the fridge for leftovers is a late night tradition.
    Raiding the fridge for leftovers is a late night tradition.
  • Juicy Fruit: Mexico's prickly pear cactus fruits

    Juicy Fruit: Mexico's prickly pear cactus fruits

    In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more.
    In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more.
  • Bad weather? Make a stovetop smoker

    Bad weather? Make a stovetop smoker

    The rich flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.
    The rich flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.

By




My fondest memories from childhood are the crab feasts my parents and neighbors used to host on our block.


We lined newspaper-covered tables down the sidewalk with chairs on either side, and laid out the necessary tools: wooden hammers, picks, nutcrackers, apple cider vinegar, melted butter, and Old Bay seasoning. Crabs were piled high in the middle of the tables, and I ran around with my friends playing games, stopping frequently to steal some of the crabmeat my parents had picked.


Eventually I began hosting my own crab feasts — enjoyed with cold beer and friends, for me, this Maryland tradition is summer at its best.


After college I moved to New Zealand, where I stayed for seven years working in restaurants and traveling around the other side of the world. I always became the most homesick during wintertime, when it was summer back in Maryland. The opposite seasons meant my friends and family were enjoying the summer heat while I was bundled up indoors.


Social media only made it worse — I would sit beside the fire with my laptop, watching as friends posted picture after picture of the crabs they had caught and the feasts they were devouring.


So I found a way to enjoy my favorite crustacean in the winter: warm, hearty, cream of crab soup. Drizzled with sherry, I found comfort in the rich dish.


I live in New York now, but I still enjoy my wintertime crab tradition; it not only brings back the Maryland summers of my childhood, but also many cozy winters spent in New Zealand.


See the recipe for Maryland Cream of Crab Soup »
 


© 2014 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

1430 East Victory Drive
Savannah, GA 31404

Telephone: 912.651.0300
Fax: 912.651.0320
Email: newsemailalert@wsav.com

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.