| Casey Cep
Staff writer I’m not even sure whether I can taste pure Old Bay anymore, because the condiment is infused with so many memories of home. I grew up sprinkling it on everything—blue crabs, sure, but also watermelon, mashed potatoes, macaroni and cheese—and I can shuffle through decades of pictures from family reunions, county fairs, church picnics, and back porches where the iconic yellow, red, and blue tins keep popping up like someone’s second cousin, not quite front and center yet always in the frame.  Marylanders put Old Bay on everything; everybody should. Illustration by Hayley Powers Thornton-Kennedy If you’re new to Old Bay, get a tin and shake the contents liberally on popcorn or potato chips—a starter dish, from which you can and should expand. You’ll soon find that you can add the condiment to almost anything. One of my favorite dishes that uses Old Bay as an essential ingredient comes via an old family friend. Keith Davis is a Jack-of-all-trades: a fantastic general contractor, but also a church usher, a builder of wheelchair ramps, a Santa Claus when seasonally necessary, and, lately, a food-truck entrepreneur, grilling burgers and deep-frying funnel cakes for every community event and private party in the area. He goes by Mr. Keith; his food truck is known as Fat Boy’s Fixins, named in honor of the man who taught him to grill and whose Santa suit he inherited. Of all the things Davis serves up, he might be best known for his crab soup, which he makes in ten-gallon batches and lets the local Ruritan Club sell by the pint every fall at the Waterfowl Festival, when somewhere between fourteen thousand and twenty thousand people descend on the Eastern Shore to see the work of hundreds of decoy carvers and local artists, listen to waterfowl-calling contests, and watch demonstrations of dock dogs, raptors, and fly-fishing. Davis is there every year, gossiping with his fellow-volunteers, talking with out-of-towners, and tossing hunks of crab meat into stew pots. Normally you’d have to shell out eight dollars for even just a cup, but here, exclusively for newsletter readers, free of charge, is the best crab soup you’ll ever taste, a shockingly easy, practically pre-made recipe for trying out America’s greatest condiment: Old Bay. Mr. Keith’s Crab Soup 1 lb. crab meat (claw meat best)
64-Oz. bottle of Spicy V8
14.5 Oz. chicken broth
32 Oz. water
1 lb. mixed vegetables
1 Tbsp. Montreal Steak seasoning
1 Tbsp. Old Bay Mix the V8, chicken broth, and water in a pot. Start heating the mixture, then add the vegetables, then the crab meat, and finally the spices. Cook on medium heat until the vegetables start to soften, stirring occasionally “so it doesn’t stick and burn on the bottom of the pot.” | 
No comments:
Post a Comment