Maryland Blue Crab Chipachole
One of the dishes I had the privilege of sampling at The Great Chefs Event was this one from Chef Joseph Manzare, who is the chef and owner of several restaurants in San Francisco, including Zuppa, Globe, Tres Agaves, and Joey & Eddies.
Chef Manzare started in the restaurant business at age 14 and later trained under Chef Jean-Francois Mettigner and Chef Wolfgang Puck before going to Italy and working at San Domenico in Imola. He was nominated “Rising Star Chef of the United States” for the James Beard Awards while working as Executive Chef at the Royalton in New York.
Chipachole is a traditional Mexican spicy soup made with crab meat. Chef Manzare’s recipe calls for fresh Maryland Blue Crab meat, but I’m sure you can substitute pasteurized crab meat from companies like Phillips when fresh crab isn’t available. You will have to come up with some shellfish stock as a substitute.
This recipe uses Guajillo [gwah-HEE-yoh] chilies, which are thick, reddish-brown chiles that can be mild to moderately hot. The guajillo is popular in Mexico and one of the most commonly grown. Due to its leathery skin, the Guajillo chili requires a longer soaking period than most.
What Makes Maryland Blue Crab Soup so special?
- Iconic Ingredient: It features the blue crab, a prized crustacean native to the Chesapeake Bay region. The sweet and tender meat of the blue crab is a delicacy and a defining feature of Maryland cuisine.
- Regional Flavor: The soup encapsulates the flavors of the Mid-Atlantic region, particularly Maryland. It often incorporates local ingredients such as tomatoes, corn, lima beans, potatoes, and Old Bay seasoning, giving it a distinct regional taste.
- Cultural Significance: Blue crabs and crab-based dishes are deeply ingrained in Maryland’s culinary culture. Marylanders take pride in their crab dishes, and Maryland Blue Crab Soup is a beloved traditional recipe passed down through generations.
- Versatility: While traditional Maryland Blue Crab Soup recipes exist, they allow for variation and personalization. Cooks often add their twist to the recipe, incorporating different vegetables, herbs, and spices to suit their taste preferences.
- Nutritional Value: Blue crab meat is low in fat and calories but rich in protein, making it a nutritious addition to the soup. Additionally, the vegetables and broth used in the soup provide essential vitamins and minerals.
- Seasonality: Maryland Blue Crab Soup is often enjoyed during the warmer months when blue crabs are in season. This adds an element of seasonality and freshness to the dish, as ingredients are typically sourced locally and at their peak of flavor.
Maryland Blue Crab Soup is special because it represents the culinary heritage, regional flavors, and love for seafood that characterize Maryland cuisine. It’s a dish that satisfies the taste buds and celebrates the Chesapeake Bay region’s rich cultural and natural resources.
Maryland Blue Crab Chipachole (Soup) Recipe
Ingredients
- 2 pounds crabs Maryland Blue
- 1 large onion
- 3 cloves garlic minced
- 5 sprigs fresh thyme
- 3 pounds tomatoes
- 5 Guajillo chilies lightly toasted
- 2 tablespoons salt
- 1 teaspoon freshly ground black pepper
- ½ bunch green onions diced
Instructions
- Bring 1½ gallons of water plus 1 tablespoon of salt to boil in a large pot. Add the crabs and cook for 20 minutes. Remove the crabs (saving the cooking liquid) and give them an ice bath.
- Clean the crabs of their meat, saving all the bones (I'm guessing he means shells because crabs are invertebrates and do not have bones) and innards but discard the lungs. Mix the crab meat with the green onions and set aside.
- In a low, wide pot, add 3 tablespoons of canola oil and saute onion, Guajillo chiles, garlic, thyme, black pepper, salt, tomatoes, bones (I think he means shells) and innards from the crab, for ten minutes at high heat. Add the cooking liquid from the crab and bring to a low boil. Cook for 15 minutes.
- Puree everything in a blender or food processor and strain through a medium strainer. (I'm not sure I would puree the shells but I will try to find out.)
- To serve, pour the soup into bowls and add crab meat with the green onions. Top with cilantro (optional), and serve with Tequila (optional of course).
2 Responses
This was a thrilling evening to be surrounded by so many people who support Alex’s Lemonade and the mission to cure childhood cancer. We especially thank our sponsors like The Reluctant Gourmet!!
Hi Cynthia, thanks for commenting. It was an amazing night and I hope I am invited next year to be a sponsor.