My absolute favorite soup is one that is served in every good Annapolis establishment. There is a major rivalry between the lovers of the brothy, veggie-filled Maryland style soup vs. the cream of crab soup. I love the Maryland version because it is light but substantial . . . more stew-like. This soup is so perfect for this time of year when we still have loads of silver queen corn, beautiful tomatoes, and even lima beans at the farmers market. Typically, this soup uses a beef broth base, but I wanted to stay true to the shellfish and made a crab stock. Its pretty time consuming to pick all the crab and make the stock but I promise its worth it. If you want to save time - I suggest a mixture of seafood stock and beef broth in lieu of the crab stock. If you forgo the crab picking just use 1 pound of crab meat. Serve with crusty good bread and you have a healthy, one-pot meal. Note - I put a medium amount of Old Bay in this - I love more - but some people don't appreciate all the spice. Add more if you like or serve on the side with your soup. I hope you will join my side of the long running crab soup battle :)

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