Saturday November 8 CSHC held its annual Calcutta race and meeting. As usual we had a great day betting, racing, and eating! Unfortunately some members who are usually there could not make it, but some newer members and potential members joined in.
We had a total of 13 teams racing. Five teams had novice drivers. All did well and all finishing times were within 4 seconds. The winning team of Dawson, Nikko and Nate was driven by Frank and owned by Diane. Joe’s team of Holly, Gretzky, and Christian (owned by Debby) was second and his team of Greyson, Knight, and Holly (owned by Scott) took third.
Calcutta Results 2014
Auction of the teams
Karen and team at the start
Bunny and team at the start
We of course had abundant and wonderful food following the racing. One favorite dish was Doug’s crab soup. He has kindly shared the recipe.
Maryland Crab Soup
1 bag (1 lb) soup mix vegetables from Giant (carrots, potatoes, corn, green beans, Lima beans, okra, peas, celery, onions)
2 (14.5 oz) cans petite diced tomatoes (do not drain)
1 qt. low sodium chicken broth
3/4 cup chopped onion
2-3 tbs minced garlic
1/4 cup Old Bay Seasoning (not crab seasoning, OLD BAY, there is no substitute!!!!)
8oz container crab claw meat drained and well rinsed
1-2tsp olive oil
1 tsp Worcestershire Sauce
Put onions and olive oil in a large pot on stove top and set heat to medium-high. While they begin to cook open cans and rinse crab meat. Once onions have started to turn translucent pour in chicken broth, tomatoes, and Worcestershire Sauce. Bring to a low boil. Add the entire bag of soup mix vegetables (these have Lima beans, green beans, potatoes, okra, carrots and celery). Bring back up to a boil. Add in garlic and most of the Old Bay. Taste and add more Old Bay as needed. Old Bay is the predominant flavor in this soup, so you will probably use the whole 1/4 cup. Reduce heat to a simmer and add the crab meat, folding in carefully to not break up too much, you want whole pieces, not shreds. Simmer 5 minutes to heat crab meat and serve. This is actually best made a day ahead and reheated, but it’s still really good straight off the stove. We like it with hot French bread and butter or garlic toast as a dinner, but it’s great with crackers for lunch. Microwaves well and freezes OK, but it’s so easy I just make it and we eat it for a couple days. Recipe also doubles well and works as a great football game day meal for friends. (From Staci Wolfe)