Cook The Book: Maryland Crab Soup

1. 1

   In a skillet, cook the bacon and onion over medium-high heat, stirring, until half-cooked and not yet crispy, about 8 minutes. Set aside.

2. 2

   In a large stockpot, add the water and tomatoes and bring to a boil over high heat. Add the live crabs and boil for 12 minutes. Remove the crabs and set aside to cool. (If using carcasses, leave them in the pot.) Reduce the heat to low and simmer for 1 hour.

3. 3

   Meanwhile, remove the meat from the crabs and set aside. As this is mysteriously complicated unless you are from Maryland, see the instructions below for guidance on how to shell a crab.

4. 4

   After the soup has been simmering for 1 hour, add the celery, corn, green beans, peas, lima beans, potatoes, Old Bay seasoning, red chile flakes, and the reserved bacon and onion; if you have used crab carcasses and shells, strain the soup before adding the vegetables and discard the shells. Simmer until the vegetables are cooked, about 30 minutes. Season with salt. Add the reserved crab meat and add the fresh claw meat, stir, and serve.

5. 5

   Twist off the claws and legs.

6. 6

   Place the crab on its back and pull the apron up and off.

7. 7

   Cut the bottom shell just under the mouth with a knife.

8. 8

   Remove and discard the spongy white gills, which are inedible.

9. 9

   Snap the crab body into halves.

10. 10

    Twist off the back fins.

11. 11

    Crack the claws with a mallet to remove the claw meat. Remove the meat from the other parts with a nut pick.

* Per serving · 4 servings · Values may vary.