I like a little spicy kick in my crab soup and while old bay does the trick if you add enough, sometimes it's nice to mix it up with another spicy flavor. A few weekends ago I was holding a bbq feast when I wondered what a few drops of my favorite bbq sauce would taste like in crab soup. While I know traditionalists might be rolling their eyes, I have to admit, it was delicious! And not only that, I started to imagine all the different bbq sauces I have ever tasted and which ones would be good candidates. I recommend a straight forward BBQ sauce flavor. And if you just cannot get behind the BBQ sauce addition, use a bit of Frank's Hot Sauce to spice up this crab soup. Just watch you don't over do it. Make sure to serve with a frosty cold beer and bread and butter for dipping.
Spicy BBQ Crab Soup
makes 1 huge serving
1 14-ounce can diced tomatoes
1 chicken bullion, such as Knorr
2 tablespoons white onion, finely chopped
1 teaspoon seafood seasoning, such as Old Bay
pinch freshly ground black pepper
4 heaping tablespoons frozen white corn kernels
2 tablespoons mild to spicy BBQ sauce, to taste OR, if you must, a few shakes of Frank's Hot Sauce
1/2 cup backfin crabmeat
1 pinch salt
Place a large stockpot over medium heat. Add in 1 cup of water and the diced tomatoes, bullion, onion, old bay, pepper, corn, and bbq sauce. If you are using Frank's sauce remember this stuff is spicy. Only add in 1/8 teaspoon and let it cook. You can always add in more later.
Bring the mixture to a boil and then reduce it to a medium low and cook for 10 minutes. Make sure to stir so the bullion has dissolved.
Next add in the crab meat and salt to taste. Cook for another 10 minutes. Serve immediately in a deep bowl. If you need to make it spicier carefully add in a few shakes of Frank's hot sauce.