A crab feast for winter: Cream of crab soup - Quincy Herald-Whig | Illinois & Missouri News, Sports

A crab feast for winter: Cream of crab soup

Updated: Feb 20, 2014 04:45 PM
© Helen Rosner / Bonnier © Helen Rosner / Bonnier
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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 »
 


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