Spicy Crab Soup

If you’ve ever sat at a crab shack along the Chesapeake and spooned up a steaming bowl of red-broth crab soup, this is that memory in a pot.

Chicken wings simmer low and slow to build a rich, silky broth base. Then tomatoes, corn, peas, celery, and onion join the party before a full pound of fresh Maryland crab meat goes in at the very end.

Seafood seasoning and lemon pepper bring that unmistakable Eastern Shore warmth. This is the kind of soup that fills the whole house with the smell of something worth coming home to.

Pro Tips

• Use lump or backfin crab meat and handle it gently. Stir too hard and you’ll shred those gorgeous chunks.
• The chicken wing broth is the backbone of this soup. Don’t rush it. A full hour of simmering extracts all that collagen and flavor.
• Add the crab last and only cook it 15 minutes. Overcooking turns sweet crab tough and rubbery.