Advertisement
HomeCollectionsCrab Soup
IN THE NEWS

Crab Soup

FEATURED ARTICLES
ENTERTAINMENT
May 7, 2012
Karen Russell from Bryan, Texas, was looking for a recipe for cream of crab soup similar to the one she had at a restaurant in Chestertown when visiting the area a few years ago. Cream of crab is a popular menu item at restaurants all around the Chesapeake Bay region and is as ubiquitous here as clam chowder is along the coast of New England. Recipes for the soup are plentiful, but the best versions are the simple, straightforward ones that allow the sweet and succulent meat from local blue crabs to shine.
ARTICLES BY DATE
NEWS
By Dan Rodricks, The Baltimore Sun | March 22, 2014
In its eighth year, Empty Bowls has become not only a major fundraiser for one of Baltimore's oldest and busiest charities but a popular event for which people are willing to get in line early. Half an hour before doors opened Saturday at the Maryland State Fairgrounds, more than 200 ticket-holders waited eagerly for the first seating of soups from some of the region's best restaurants. "People who've been here before know to come early," said John Schiavone, executive director of St. Vincent de Paul of Baltimore, the host and beneficiary of an event that has grown so much since 2007 that organizers had to split it into lunch and dinner sessions.
Advertisement
ENTERTAINMENT
By Rafael Alvarez, For The Baltimore Sun | January 6, 2014
" People live on memories of food. " - Pauline Guiragoss The Eastern Shore met the Middle East in East Baltimore recently when a woman from Tilghman Island taught a woman from Lebanon to make Maryland crab soup. It began with a passing comment in The Baltimore Sun's Taste section: "The best crab soup I've ever had is made by … Kelly Belk, who puts a deep tang into her broth with cabbage. " The mention was enough for Beirut native and Canton restaurateur Pauline Guiragoss to ask her friend Belk for a lesson in preparing Chesapeake Bay crab soup the traditional way. "All the recipes I've learned are from my friends," said the well-traveled Guiragoss, 49, who with husband John Curtis owned three restaurants before opening Gitan Bistro Cru at the corner of Fait and South Kenwood avenues.
ENTERTAINMENT
By Rafael Alvarez, For The Baltimore Sun | January 6, 2014
" People live on memories of food. " - Pauline Guiragoss The Eastern Shore met the Middle East in East Baltimore recently when a woman from Tilghman Island taught a woman from Lebanon to make Maryland crab soup. It began with a passing comment in The Baltimore Sun's Taste section: "The best crab soup I've ever had is made by … Kelly Belk, who puts a deep tang into her broth with cabbage. " The mention was enough for Beirut native and Canton restaurateur Pauline Guiragoss to ask her friend Belk for a lesson in preparing Chesapeake Bay crab soup the traditional way. "All the recipes I've learned are from my friends," said the well-traveled Guiragoss, 49, who with husband John Curtis owned three restaurants before opening Gitan Bistro Cru at the corner of Fait and South Kenwood avenues.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | December 25, 2002
Elsie Plummer of Baltimore wrote: "I am looking for a good cream of crab soup recipe and if anyone has one, I'd love to have it." Evelyn Picker of Arbutus responded with tester Laura Reiley's choice. The recipe Picker responded with is from the Relay Elementary School PTA Anniversary cookbook from Debbie Massimini. Recipe requests Alice Richards of Rohnert Park, Calif., wants to recover a recipe she treasured many years ago. "I read your column in the Press Democrat of Rohnert Park. I want a hot-milk spongecake recipe like that printed on the outside of a Swans Down cake-flour box that was discontinued.
FEATURES
By ROB KASPER | October 6, 1991
One of my goals in life is to figure out which color crab soup to sip in which situation. This can be a big, emotional deal. There are folks in Maryland who contend that red crab soup, made with beef and vegetables, is the only true hue.Other Marylanders support solely white, the crab soup that relies on cream. Both groups of soup sippers have strong feelings.Like a true coward, I embrace both sides and gleefully spoon down both colors of soup.But the other day as I polished off a bowl of white, I tried to come up with a calm, middle ground on the crab soup situation.
FEATURES
By Liz Atwood and Liz Atwood,SUN STAFF | February 14, 2001
The makers of Gordon's Chesapeake Classics foods knew they had a good Maryland Red Crab Soup, but it wasn't until last week that they knew it was out of this world. That was when the owners of the Pocomoke City food processor found out that their soup was among the provisions carried by the astronauts on the space shuttle Atlantis as it rocketed to the international space station. National Aeronautics and Space Administration officials say astronaut Tom Jones, one of three Baltimore natives on the mission, brought the soup to the Johnson Space Center in Houston and asked that it be freeze-dried and included in the food rations.
FEATURES
By Jill L. Kubatko and Jill L. Kubatko,Staff Writer | July 1, 1992
Pat Bourne's request for a cream of crab soup was met with more than a dozen recipes sent in by readers. Two stood out, say our food testers at the Baltimore International Culinary College.;/ Ann Hoskins of Dundalk sent in this recipe:Maryland cream of crab soupServes six.1 pound Maryland crab meat1 vegetable bouillon cube1 cup boiling water1/4 cup chopped onion1/4 cup butter or margarine2 tablespoons flour1 teaspoon salt1/4 teaspoon celery salt1/8 teaspoon pepperfew drops of hot sauce1 quart milkparsely flakes, for garnishRemove cartilage from crab meat.
FEATURES
By ROB KASPER | October 9, 1994
Folklore says if you make crab soup during a thunderstorm the soup will spoil. Believers say it has happened to them. They blame anything from a drop in atmospheric pressure to the electrical charge in the storm air for turning their soup.Skeptics say thunderstorms have nothing to do with spoiled soup. They contend the spoilage is usually caused by improper cooling of the cooked soup when it is stored in a refrigerator.A few cooks say they don't know if there is any scientific basis to their behavior, but they don't make soup during a thunderstorm because their Mama and Papa told them not to.That is what I found out when I called cooks and scientists around Maryland and attempted to find out if there was any fact behind this nugget of Maryland folk wisdom.
NEWS
By Rob Kasper | October 31, 1999
THE WORLD of crab soup is divided into two camps, red and white. Those in the red camp believe crab soup should have a tomato base, contain more vegetables than your average backyard garden and have a judicious amount of spice, a prodigious amount of crab meat and occasionally some shell.I have heard this crab soup called by several names, among them "traditional Maryland vegetable," "the working man's crab soup," "home-style crab soup" and "the real stuff."Those in the white-soup camp advocate a crab soup made with fresh stock, more cream than your average cow and gorgeous lumps of crab meat.
EXPLORE
September 30, 2013
The merchants of Shrewsbury's Historic Village will host the annual free Fall Fest in the Village on Saturday from 10 a.m. to 4 p.m. The Shrewsbury Fall Fest features more than 50 local vendors with products for sale ranging from handcrafted jewelry to fabulous foods. Also featured will be the second annual "Soupfest",,a soup-making contest. The Soup Contest will offer a "taste" of what area cooks can offer – and will also be for sale for just 50 cents per cup after the judging.
EXPLORE
By Donna Ellis | July 22, 2013
Old-timers will remember that the dining area in Clyde's that's closest to the Tomato Palace used to be dubbed the Omelet Room.  Of course, that's when “Clyde's: An American Bar” (as it was called) opened in the mid-'70s. Not much had changed in the decades following. The seasonal outdoor dining area was added, as was the wooden pavilion, which houses a table and wet bar in high summer. The menu changed over the years, of course. Omelets made way for white chicken chili, for instance.
FEATURES
By Kit Waskom Pollard, For The Baltimore Sun | May 29, 2013
For many Marylanders, there is no more perfect meal than a pile of steamed crabs or a well-made crab cake (light on filler, please). These straightforward crab preparations are everywhere: on restaurant menus and backyard tables, especially in the summer months. Their simplicity shows off crabmeat's sweet, delicate flavor and tender texture. But Maryland's crabby culinary history runs deeper than newspaper-covered tables and piles of discarded shells. Not long ago, restaurant menus listed numerous crab dishes, and home cooks were familiar with dozens of ways to incorporate crabs into meals, from casseroles to imperials.
NEWS
By Lorraine Mirabella, The Baltimore Sun | March 24, 2013
Richard Bell hardly had time to look up during the first hour of ladling rich cream of crab soup into bowl after bowl at a fundraiser to benefit Baltimore residents struggling with homelessness, hunger and poverty. In that time, the general manager of Squire's Restaurant spooned out about half the 30 gallons of soup his restaurant donated to St. Vincent de Paul of Baltimore's biggest fundraiser of the year. The nonprofit's event, "Empty Bowls," drew 2,000 guests for lunch and dinner seatings Saturday at the Maryland State Fairgrounds in Timonium.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | March 7, 2013
You can say this about Hyatt: It keeps its properties fresh. I was looking back at the different concepts that have populated the Hyatt Regency Baltimore on Light Street since 1981. Who remembers Berry & Elliott's, the upper-story predecessor to now-bygone Pisces? You'd have to be a real old-timer to remember the Trellis Garden, the original name for the third-floor dining facility that eventually became Bistro 300. The name remains the same - and, really, who could improve on Bistro 300?
FEATURES
By Jill Rosen and The Baltimore Sun | February 1, 2013
Remember how everyone threw on all their purple and hauled their spirited selves down to the Harbor Monday to see the Ravens off? Well, the "Today Show" folks are hoping at least some of them will be back there Friday as they film live to show off Baltimore's Super Bowl pride. Natalie Morales will be representing the 'Today' crew at the Inner Harbor amphitheater from 7 to 10 a.m. while Al Roker does the same thing from San Francisco. They'll want to see screaming, passionate fans of purple.
FEATURES
By Rob Kasper | October 11, 2000
THREE different prize-winning crab soups, three different secrets of success. That is what I heard after quizzing the winners of a crab-soup contest, the annual Old Bay Soup Stakes held last Wednesday at Harborplace in the noonday sun. One chef said his secret was roasted red peppers, another winner said his was using crabs with lots of mustard in them, and a third said the key ingredient was cabbage. Two groups - the foodies and the sipping public - judged the soups. They spooned down soups that 17 area restaurants had entered in two categories: the vegetable-based red crab soup and the white cream of crab.
NEWS
By ELIZABETH LARGE | August 12, 2009
I didn't realize how many people love cream of crab soup until my Top 10 on the subject last Tuesday. Please go to my blog at baltimoresun.com/diningatlarge to get many more suggestions of readers' favorite places to get this delicacy. Here's my list in alphabetical order: 1 Carrol's Creek in Annapolis. Rich and lump-filled but not too thick 2 Catonsville Gourmet in Catonsville. Cream of crab and corn chowder 3 Gertrude's in the BMA. With lump crab and "scented with sherry" 4 Grille 700 in the Marriott Waterfront.
NEWS
May 18, 2012
Sunday, May 20 Science talk Author Andrea Wulf discusses her new book, "Chasing Venus," at noon at Adkins Arboretum's Visitor's Center, 12610 Eveland Road in Ridgely. Admission is $20, $15 for members. Information: 410-634-2847 or adkinsarboretum.org. Lecture Historic Annapolis' St. Clair Wright Lecture Series will feature an illustrated talk by Andrea Wulf, author of "Founding Gardeners: The Revolutionary Generation, Nature and the Shaping of the American Nation," at 6 p.m. at St. Anne's Church on Church Circle.
ENTERTAINMENT
May 7, 2012
Karen Russell from Bryan, Texas, was looking for a recipe for cream of crab soup similar to the one she had at a restaurant in Chestertown when visiting the area a few years ago. Cream of crab is a popular menu item at restaurants all around the Chesapeake Bay region and is as ubiquitous here as clam chowder is along the coast of New England. Recipes for the soup are plentiful, but the best versions are the simple, straightforward ones that allow the sweet and succulent meat from local blue crabs to shine.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.