Hello, my name is Jason Miller, I'm the Corporate Executive Chef for Balducci's Food Lover's Market. And today, we're going to make a classic local Maryland Cream of Crab Soup. O.k., so, first thing we're going to do today, we're making our classic Maryland cream of crab soup, is we're going to make a crab stock. There's so many times that you eat it in this area, in the Chesapeake Bay region and you eat cream of crab soup, that doesn't taste like crab. So, the most important thing about making this soup, is having a real good stock. So, we have some crab bodies, the first thing we're going to do is we're going to roast them. Now, you can do this two ways, you can just go ahead and roast them in the pan that we're going to cook the stock in. Or you can just roast them in the oven, which we're going to do right now, just to save a little time. And we're going to do kind of a larger batch. So, I have these crab bodies here and these are called Gumbo crabs, you can kind of get them anywhere. If you want to use, we're in Maryland, so and we're going to take them over to the oven, we're going to roast them. So, over here we have a hot pan, this is called a Rondeau. So, add just a touch of oil. What we're going to do, so get a nice, nice color on these cab bodies here. You've got all this color on the bottom of the pan, all this kind of you know, charred bits of crab, and that's called fond. So what I'm going to do, is I'm just going to de-glaze this pan with a little bit of white wine. So, I can break up some of that fond and break up the crab. So it comes off the tray easier. And here's kind of what you've got. We got our finished roux, it's cooked for about 10 or 15 minutes. So, we have our roux made, we have our stock made. So, now we're going to cream the soup. Now, you think you know, when we're eating cream of crab soup, it's got all this cream and it's not healthy. But you haven;t seen any cream yet, look, already it looks so creamy. I got just a little bit of heavy cream and all I'm going to do, is add about a cup. Now, at this stage our soup's thick, we've got our cream. Now it's time to add just a little bit of seasoning and I have some claw meat. You know, I'm a big fan of claw meat, I think it actually tastes the best. And we're going to go ahead and garnish this soup.Guess, we'll put it all in here, just a little, little fresh crab meat. We'll add just a little bit of greens in here, you can use anything. Alright, that's how you make a classic Maryland style cream of crab soup. Thanks for watching and we'll see you soon.