Spicy Crab and Sausage Soup is a quick, easy and flavorful appetizer or dinner recipes. Full of vegetables, sausage and crab, you can’t go wrong!
Are you ready for fall comfort soup full of vegetables and flavor? Then you are ready for Spicy Crab and Sausage Soup! There is nothing better than a piping hot bowl of vegetables, sausage and crab on a Sunday evening. Football on TV, the weather just perfect for the windows open and spending time with hubby. Can’t even day be a lazy Sunday?
Being a Marylander, we eat Maryland Crab Soup all the time, but I came across the addition of sausage in my newest cookbook: Maryland’s Chesapeake: How the Bay and its Bounty Shaped a Cuisine. I am a lover and collector of cookbooks, firmly believing that a good home chef goes far beyond being able to follow a recipe. It is being educated about your food. Knowing its history, where it comes from and the chemistry behind its kitchen preparation. My new favorite cookbook also happens to be authored by two of my local foodie friends, Kathy Wielech Patterson and Neal Patterson.
Maryland’s Chesapeake: How the Bay and its Bounty Shaped a Cuisine is one of the rare cookbooks that not only provides regionally authentic recipes from local chefs, but also background. Have you ever wondered why the Maryland blue crab is blue? Or how to make an authentic crab cake (I’ll tell you now, most are not). What is the difference between a hard shell crab and soft shell crab? Talk about great dinner conversation with the family. Beautiful photos and a wealth of information, this is now my bedtime reading book!
On this evening I needed something easy and Spicy Crab and Sausage Soup was right up that alley. Two types of onions, spicy chorizo, loads of vegetables, buttery crab and a tomato base, this soup is the bee’s knees! I used a chicken sausage and also omitted lima beans or edamame, but only because I forgot them at the store. I just added extra of the other veggies. Also make sure to check out more recipes like the famed Smith Island Cake, Maryland Beaten Biscuits and Chicken Chesapeake, all found in Maryland’s Chesapeake: How the Bay and its Bounty Shaped a Cuisine. Makes a great holiday gift!
Don’t forget to PIN Spicy Crab and Sausage Soup!
- 1 medium yellow onion chopped
- 1 bunch scallions whites and greens, chopped
- 2 teaspoons extra virgin olive oil
- 3 links chorizo casings removed, thinly sliced
- 2 15-ounce cans diced tomatoes
- 1 tablespoon crab spice like Old Bay
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper finely ground
- 1/4 teaspoon smoked paprika
- Pinch cayenne
- 1 cup corn kernels frozen or fresh
- 1 cup peas frozen or fresh
- 1 cup lima beans or edamame frozen
- 1 cup peas frozen
- 1 pound blue crab meat body and claw, picked over for shells
In a Dutch oven or large enamel pot, heat extra virgin olive oil. Add chopped yellow onion and scallions, soften for 2-3 minutes.
Add chorizo, casings removed and cut into slices. Cook for 8-10 minutes or until cooked.
Stir in cans of diced tomatoes, liquid included. Add an additional two cans of water. Stir and bring to a low simmer.
Simmer for 20 minutes, then add all seasonings and vegetables. Continue to simmer for 10 minutes.
Right before serving, add blue crab meat.
Recipe from Maryland's Chesapeake: How the Bay and its Bounty Shaped a Cuisine, 2016,Kathy Wielech Patterson and Neal Patterson.