posted on Jul, 23 2016 @ 02:47 PM
a reply to: seentoomuch
If I were to make a recommendation for the first time making it, I'd suggest the following...
- Only use half the salt in the first step, and add salt to taste during the second step.
- Otherwise make the recipe exactly as shown.
- You can use whole crabs if you like, or just pieces.
- Don't use hot peppers unless you like them (I LOVE them)
- The whole full tablespoon of Old Bay seems like a lot, but don't worry, it's not. It really blends.
- The celery, onion, green pepper and tomato are all diced into about 1/4" (or smaller) squares
- You can substitute beef bullion for the beef broth (if you've got some good bullion). I actually use beef stock.
- After it cooks for about 90 minutes check it for salt and Old Bay, you'll probably want to add some of both (certainly salt).
ETA...oh, and one more IMPORTANT thing (I forgot to add)...When you sample it after 90 minutes, put some in a bowl and taste it away from the pot.
Oddly, this is an important step. If you sample the soup over the pot the aroma will confuse your tastes. Take into another room to test. The
flavors in this soup are very subtle and complex. You'll know when you've got it right.
edit on 7/23/2016 by Flyingclaydisk because: (no reason given)