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Mary Miller, Simply Entertaining columnist

This simple recipe, which ran in Countdown to Dinner last summer, is quick and easy. What did I like best about it? It reminds me of summers at the Jersey Shore. We weren't able to get there this past summer, and just the smell of this spicy soup evokes memories of the sun, sand and terrific dinners on our oceanfront porch.

Maryland Crab Soup

• 1 1/2 tablespoons Old Bay Seasoning, or less to taste
  

• 1 tablespoon seasoned rice wine vinegar
  
• two 6-ounce cans fancy crab meat
  
• 1 small sliced onion
  
• 16-ounce can diced, seasoned tomatoes (we used Italian seasoned tomatoes)
  
• 2 cups chicken broth, thickened with 2 table- spoons cornstarch

Dissolve Old Bay Seasoning in rice vinegar. Add crab meat and marinate for five minutes. Put in a medium pot. Add onion. Dissolve cornstarch in chicken broth and add to pot, along with the tomatoes. Simmer covered for 15 minutes, and uncovered for another 5 minutes. Ready to serve when heated through. Makes 2 to 3 servings.

Cook's note: Old Bay Seasoning has a significant amount of sodium. If the sodium content is too high for you, the attached salt-free version of Old Bay is a winner.

Thursday, January 02, 2003