Monday, August 3, 2009

Rodanthe Spicy Vegetable Crab Soup

I mentioned in a quick-from-the-beach-post about a soup I had eaten at a restaurant called Uncle Paulys. Their Rodanthe Spicy Vegetable Crab soup is simply the best soup I have ever eaten. I could've eaten it everyday [and it was cheap too! with a big lump of crab included] but we we only ate out a few times and were too busy to go back for more than my first bowl.

We arrived home Saturday night and after 12 hours of sleep [me? 12 hours of uninterrupted sleep? Take THAT insomnia :)] I woke refreshed and determined to recreate this soup.

And if the reaction from my family is any indication I have succeeded in spades. YAY!

I wasn't sure if the stock used in theirs was vegetable or seafood - but since they sell the soup without the crab I assumed it was vegetable. And, although theirs is marketed as Spicy Vegetable soup - $3.00 bowl with a $2.00 charge for the huge lump of crab - I did add in crab while it was cooking and then I served it with a scoop of crab too. So delicious and surpisingly easy.


2 boxes of vegetable broth
1 heaping cup of diced celery
1 heaping cup of diced carrots
1/2 cup of diced onion
3 ears of white corn kernels removed
1 large can of diced tomatoes [I would use fresh and dice myself but the tomatoes here are nasty]
1 can of tomato paste
3 fresh basil leaves diced
1 tsp pepper
2 heaping tablespoons of Old Bay Seasoning
2 tsp of Cajun seasoning
1 lb of picked backfin crabmeat

1. Pour the broth in a large pot. Add vegetables [except tomatoes]. Bring to a boil then reduce heat and cover. Simmer for one hour.
2. Add the tomatoes, paste and seasonings. Simmer for approximately 30 minutes, uncovered, stirring occasionally.
3. Add 1/2 lb of crab meat. Stir. Simmer for another 15 minutes.
4. To serve - spoon into bowls. Scoop a large portion of crab meat into the center of the soup.

Tastes yummy with warm french bread, sweet 'tay and a fresh fruit salad.


Rudee said...

Mmmmm. Sounds delicious.

Gail said...


christopher said...

that sounds absolutely amazing. i'm going to try it. maybe next week. i'll let you know how it turns out.
what i am curious about though, is "3 ears of white corn kernels removed".
Does this mean you put in the ears without the corn on it? or do you take 3 ears of corn, pull the kernels off and just put the kernels in?

sounds like an awesome vacation!

RVVagabond said...

I foresee this in our future. And tomatoes here haven't ripened yet due to the cool and somewhat rainy summer we've had. Store-bought "home-grown" tomatoes are crap!

Yum Yucky said...

I love these ingredients! I'll be trying this soon, especially since it's starting to get chilly!

Thanks for sharing through the Foodie Fax! :D