Thessalonians 1:3 NLT
Todd had begun preparing the soup early in the morning when the distinctively sweet and spicy smell of Old Bay seasoning, the aroma our family associates with our family vacations for over twenty-five years on the Outer Banks of North Carolina, worked its way down the stairs and into my bedroom. It was the arrival of a time-honored family beach vacation tradition — crabs! Only this day we would be enjoying crab soup for Sunday dinner when we returned from our Sunday morning worship at the Corolla Chapel. His inspiration? An old Maryland crab house named Eats his family used to stop at every year as kids while driving down the Eastern sea board. They all agree it is the best crab soup they have ever eaten, and strangely, he has perfected his efforts over the years using turkey, a suitable substitute when crabs are not readily available or cost prohibitive.
As a pastor my husband serves every day caring for the needs of others and inspiring and enriching all our lives, especially mine. We have dined at many fine Outer Banks restaurants over the years, but my favorite dining has always been at the beach house and enjoying my husband’s cooking, a creative outlet for him and a break for me.
2 Cartons of Chicken broth
1 pound can of petite diced tomatoes
1 can tomato paste
12 Blue Claw Crabs, steamed and ready to go for the soup
From these, remove the dead man (lungs) and discard, then pull off the legs and separate the shell, saving to boil for a broth added to the soup.
From the chest piece, break chest in half, leaving the meat inside and placing these large pieces into the broth with the claws.
Old Bay seasoning to taste. My husband uses a lot!
A touch of sugar to offset the spiciness
Bag of fresh or mixed frozen veggies (corn, butter beans, carrots, green beans)
1-2 large cans of lump crab meat (blue claw crabs)
2-3 cloves of chopped garlic
1 bottle of beer (optional)
Shrimp or fish (as a substitute for crab meat)
Bring to a boil, then simmer.