Monica says:
Today was the first snowfall of the season where we live!
I must admit, even though I was secretly hoping that we might skip winter weather all together, it did look beautiful while it was falling!
So since we are working on delivering great soup recipes this month, the soup that I chose for this week is a home run!
As I was going through my recipes this Cream of Crab soup popped out and I just knew that I had to make it…crab is a favorite of ours IN anything, ON anything, and WITH anything!
So I had a handwritten piece of paper, torn on one edge, folded and creased….but I was able to track down the original recipe online.
It just so happens that this recipe won the “Grand Prize” in the Soup Division of the Annual National Hard Crab Derby in Crisfield, Maryland, on Labor Day weekend of each year. So since it was the winner in 2000, I just had to replicate it!
Turns out, that the recipe is gluten free!
The only thing that I changed was instead of using cornstarch, I used 1 T of arrowroot starch in ½ cup of water to thicken the soup.
Yep, that was it!
And let me say, this soup is a full fat dinner or lunch…no skimping here! And surely not for the lactose intolerant, unless Lactaid tabs work for you!
So here is the recipe, credited to Ms. Char Ann Smith…great job, Ms. Smith!
Award Winning Maryland Cream of Crab Soup
INGREDIENTS
1 pint whole milk
1 quart half-and-half
2 pints heavy whipping cream
1 lb jumbo lump crab meat (only from Maryland will do!)
1 tablespoon fresh parsley, chopped
3 teaspoons Old Bay Seasoning
1⁄4 cup butter
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
cornstarch
water
dry sherry, to taste
DIRECTIONS
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste.
That’s how we do it in Maryland!
© Char Ann Smith of Bishopville, MD
To go along with the cream of crab soup, I decided to make a salad with some great ingredients that I had in my fridge.
I wanted it to be fresh and have a lot of texture.
Here’s what I came up with!
Roasted Squash with Beets, Spinach, and Feta
INGREDIENTS
2 acorn squashes, peeled and cut into bite-size pieces (you can use any squash you choose)
4 organic beets, roasted and cut into bite-size pieces
Bed of organic baby spinach (or greens of your choice)
1 (15 oz) can of cannellini beans, drained and rinsed
Pomegranate seeds
Salt and pepper to taste
Feta cheese crumbles for garnish
Dressing:
¼ cup orange juice (from the carton or freshly squeezed)
⅓ cup extra virgin olive oil
DIRECTIONS
Preheat the oven to 400˚ and when ready, roast acorn squash with olive oil, a sprinkle of Autumn Harvest spice blend from Calicutts (or pumpkin pie spice), salt and pepper for approximately 40 minutes or until tender. Turn halfway during roasting.
Whisk the dressing for the salad and set aside.
When the squash is done, cool slightly and then begin assembling the salad.
Place a bed of organic baby spinach in the bottom of a bowl, top with roasted squash (it smells amazing), organic beets, pomegranate seeds, salt (not too much, since the feta cheese is salty), and pepper.
Drizzle with orange/oil dressing.
Garnish with feta cheese.
© 2016, Monica of glutenfreedoubletalk 
Oh, so delightful!
So soup and salad definitely warmed up our night!
How about you? Soup and salad?
Enjoy!
© 2016, Monica of glutenfreedoubletalk
Gluten-free double talk 