Oh, so cold outside, but a hot pot of crab soup base is simmering away on the stove and awaits the addition of fresh crabmeat to warm through just before serving… Perfect for such a day.

Ages ago I found three publications featuring Maryland Seafood from the Office of Seafood Marketing that I have cooked from for decades, I flipped to an often-used page with a rather easy simmering time for the stock which includes a couple of chicken parts (I used chicken wings).

I slightly adapted the recipe and of course, you can use fresh corn and peas if you like I had frozen so they went into the pot. I prefer more veggies and added more corn, peas, and another small potato. The soup makes enough for 8 people, but I scaled using enough soup base for 3 people, about 3 1/2 cups or so before tossing in all of the veggies. 3/4 tablespoons of seafood seasoning is okay, but I chose to add a bit more…taste as you go.

Enjoy and happy New Year