2013 Inaugural Gala Crab Soup
Riderwood retirement community in Silver Spring, MD, today made public the recipe to its award-winning Crab Soup that will be served January 20 at a President Obama Inaugural Gala hosted by the Delaware, Maryland and New York State Societies of Washington, D.C. The Gala will be held at 7 p.m. at The Fairmont Hotel in Washington, D.C. The more than 300 invited guests will include elected officials, friends of the states, and guests from all corners of the globe. Riderwood chefs will serve the soup to attendees.
RECIPE: Riderwood Retirement Community’s Vegetable Crab Soup
• 1 tsp Unsalted Butter
• 1/4 Cup Small Diced Yellow Onions
• 1/2 Cup Small Diced Celery
• 1 Quart Crab Stock or (1Qt Water 1 TB Crab Base or Chicken Base)
• 1/2 Cup Diced Tomatoes
• 1½ Cup Mixed Vegetables Fresh or Frozen (Green Beans, Corn, Peas, Carrots)
• 1 Cup Small Dice Green Cabbage
• 1/2 Cup Small Fresh Diced Potatoes
• 4oz Crab Meat Claw
• 4oz Crab Meat Lump
• 2 TB Tomato Paste
• 3/4 tsp Old Bay or to Taste
• 1 tsp Sugar
• 1 Bay Leaf
• 1/4 tsp Ground Oregano
• 1/4 tsp Ground Thyme
• 1 tsp Parsley
• 2 dashes Tabasco (optional)
Peel and small dice all vegetables, melt butter in a 4qt pot over medium heat and sauté onions & celery until onions are translucent.
Add the rest of the vegetables and cook for 5 minutes.
Then add herbs and seasonings, diced tomatoes, crab stock and tomato paste.
Bring to a boil then turn heat down and simmer the soup for 1 hour.
To finish add the crab meat and Tabasco to taste cook for 2 minutes then take off heat let stand for 5 minutes then serve.
“We are honored to be a part of President Obama’s Inauguration festivities,” said Riderwood Executive Chef Victor Cirrincione. “We will do our best to make sure guests at the Inaugural Gala have a memorable culinary experience.”
Riderwood has won the prestigious Judge’s Choice Award for Vegetable Crab Soup in the yearly Crab Soup Cook-Off held at the Maryland Seafood Festival
In addition, Riderwood has won People’s Choice Awards in the same category.
The Dining Services team at Riderwood is composed of 600 employees who, under the direction of Magdy Mishraky, comprise an operation of 18 on-campus restaurants featuring a wide variety of dining experiences from formal to casual for residents. The Dining Services team also includes a catering group that creates menus and prepares appetizers, meals and deserts for special events such as wedding receptions and private parties.