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Monday, December 22, 2014
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    Southern Food

    Grandma Cronise’s Crab Soup

    by | Jul 17, 2011

    The crab soup that Manny Anello thinks about when he wants to savor the good old days goes back to Hollins Street, the neighborhood of Mencken, St. Peter the Apostle Catholic Church and the city market where his Irish grandmother bought live blue crabs.

    (Photo by Phil Romans)

    Two indelible memories of Anello’s early 1950s childhood in southwest Baltimore are feeding sugar cubes to the ponies in neighborhood stables and watching his grandmother make a huge pot of crab soup.

    “It’s been emblazoned on my brain since I was three,” said Anello, a veteran Arbutus attorney. He told family stories while enjoying a fine bowl of crab and corn chowder at Larry’s 1332, a new restaurant on the first floor of his Baltimore law office.

    Larry Schwartz’s crab chowder conjured images of Anello’s grandmother, Josephine Martin Cronise, at the stove in the house at 1223 West Lombard Street near South Carey. There, the extended family lived together.

    Grandma [1892-1977] was born in Baltimore, the daughter of a B&O railroad worker at the Mount Clare works. Anello’s mother Rose, born in 1916, was the second of Josephine’s four children.

    Anello–born Salvatore Emanuel Anello III, a 1965 graduate of Mt. St. Joseph High School–lived in the Irish/Lithuanian/African-American neighborhood until he was 10. In those days, he was known as “Little Manny.”

    Though he often walked to the market with his grandmother to buy the crabs and stood by as she pieced together her version of the Free State staple, he’s only made it twice in the last 30 years.

    “It’s a big job, not easy to do. She made enough to fill a large crab pot,” said Anello. “Grandma’s secret was putting in two dozen shelled female crabs cleaned and broken in half.”

    Authentic Maryland crab soup is always made using whole or half crabs instead of, or in addition to, crab meat.

    You don’t see it too often these days and there is a generation who believes that if you don’t get half a crab in the bowl, you have not been served crab soup. Some folks just throw in the claws and unscrupulous establishments try to pass off vegetable soup spiced with Old Bay as the real thing.

    An especially unique take using halved crabs is Frances Kitching’s “Jimmy Stew,” with broth the color of a tidewater inlet. It can be found in “Mrs. Kitching’s Smith Island Cook Book” [from Cornell Maritime Press.]

    To be worthy of Grandma’s crab pot, said Anello: “All the vegetables had to be growing.”

    By “growing,” he meant fresh, uncooked produce from the market or roadside stand: lima beans and peas that had to be taken home and hulled; string beans in need of snipping.

    “The only vegetable from a can was Maryland white corn,” said Anello, taking his last spoonful of chowder on Sulphur Spring Road, his mind seven miles and 60 years down the road.

    “I’m going to make it again,” he said. “It’s on the agenda.”

    ###
    Rafael Alvarez

    Rafael Alvarez

    A lifelong Baltimorean, born on Bob Dylan's 17th birthday, Rafael Alvarez has spent the last 35 years writing about his hometown -- and when he can get away with it -- nothing else. The author of the epic "Orlo and Leini" stories, he is about to finish a history of The Tuerk House, a pioneering drug and alcohol rehab in Baltimore that was one of the first facilities for the poor when alcoholism was decriminalized in 1968.

    Alvarez wrote for each of the first three seasons of the HBO drama, " The Wire," and was especially involved in season two, which focuses on the Baltimore waterfront. His book about the show -- the encyclopedic "The Wire: Truth Be Told" -- was published by Grove/Atlantic and was nominated for a 2011 Edgar Award. 

    His influences include the great Johnny Winter, Isaac Bashevis Singer and the art of Henry Ossawa Tanner.

     

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    • David Evans

      Great “foodie” item…made my mouth water. Hope to get on your dinner invitation list. cheers

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