MARYLAND-STYLE CRAB SOUP
Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. -Freelove Knott, Palm Bay, Florida
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.
Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein.
OLD-SCHOOL BALTIMORE CRAB SOUP
This crab soup recipe mirrors the traditional crab soups made by Baltimore women over the last 50 years. It is a milder-flavored, lighter-colored soup than the ones typically served in modern seafood restaurants. Homemade crab soup is a staple at most Maryland cookouts and family gatherings. Serve with crackers.
Provided by FoodJunkie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 4h25m
Yield 12
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside.
- Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes.
- While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 64.3 g, Cholesterol 33.6 mg, Fat 3.5 g, Fiber 14.3 g, Protein 21.1 g, SaturatedFat 0.8 g, Sodium 2079.4 mg, Sugar 10.6 g
MARYLAND CRAB SOUP
Maryland crab soup is a vegetable based crab soup recipe instead of a cream based crab soup.
Provided by Sarah Mock
Categories Soup Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Bring the beef and chicken stock to a boil in a large stockpot, then add the Old Bay, Worcestershire sauce, bay leaves and sugar.
- Add the tomatoes, carrots, celery, corn, peas, and onion, bring to a low boil, and cook for 10 minutes.
- Add the potatoes and cook until tender.
- Add the crabmeat and cook for 10 minutes.
- Season with salt and pepper.
- Serve garnished with chopped parsley.
Nutrition Facts : ServingSize 1 serving, Calories 304 kcal, Carbohydrate 27 g, Protein 42 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 184 mg, Sodium 1691 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 2 g
MARYLAND CRAB SOUP
Make and share this Maryland Crab Soup recipe from Food.com.
Provided by Luckytrim
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine carrots, potatoes, onions, celery, green beans, corn, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
- Add crabmeat to soup and simmer 35 minutes more, stirring often. Season to taste with salt and pepper.
Nutrition Facts : Calories 360.3, Fat 3.3, SaturatedFat 0.5, Cholesterol 129.1, Sodium 913.4, Carbohydrate 39.6, Fiber 7.3, Sugar 14.8, Protein 44.2
MARYLAND CRAB SOUP
This recipe has a lighter beef flavor than most recipes I've tried. I have never liked MD Crab Soup because of how much it reminds me of a beef and veggie soup...UNTIL I tried it recently at a local restaurant and I loved it. You can taste the Old Bay® and the beef, yet neither are overwhelming. What you taste is a wonderful light blend of crab, beef, & veggies. My boyfriend is from MD, and he said it was the best MD Crab Soup he's EVER had.
Provided by Elizabeth W.
Categories Crab
Time 1h5m
Yield 1 Pot of Soup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring water and bouillon to boil, stirring often until bouillon is dissolved.
- Add all ingredients except crab meat. Bring to a boil and reduce heat to simmer.
- Add in fresh crab pieces with shell (pieces of crab body with crab meat still inside).
- Allow to simmer until liquid is slightly reduced (about 1/2 hour) and stir frequently.
- Add jumbo lump crab meat about 10 minutes before serving (do not break up the pieces).
Nutrition Facts : Calories 219.1, Fat 2, SaturatedFat 0.5, Cholesterol 89, Sodium 1053.2, Carbohydrate 24.4, Fiber 5.5, Sugar 6.5, Protein 25.6
MARYLAND CRAB SOUP
Farmers market mix of hearty vegetables, smell of Old Bay seasoning, and lumps of fresh crab meat. This bowl of Maryland crab soup practically cooks itself and is a must in the summer time!
Provided by Katya
Categories Soup
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a 6-quart heavy duty stock pot, heat olive oil over medium heat. Add carrots, celery, and onion; sauté for 5-8 minutes or until slightly soft.
- Add corn, green beans, lima beans, green peas, parsley, Worcestershire sauce, Old Bay seasoning, ground mustard, bay leaves, canned tomatoes, and water. Season with salt and pepper, to taste. Raise the heat to high and bring to a gentle boil.
- Add crab meat and potatoes. Reduce the heat to medium and simmer, partially covered, for 30-40 minutes or until the vegetable are completely tender. Use a large spoon to break down any large chunks of tomatoes.
- Discard bay leaves. Taste for salt and pepper. Serve with oyster crackers and sprinkle of Old Bay, if desired.
Nutrition Facts : Calories 252 calories, Sugar 7.4 g, Sodium 574.2 mg, Fat 5.2 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 32.5 g, Fiber 8.2 g, Protein 20.7 g, Cholesterol 40.2 mg
CHEF STUART'S MARYLAND CRAB SOUP
Provided by Stuart O'Keeffe
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large soup pot or Dutch oven, saute the onions, garlic, and celery in the olive oil over medium heat for 5 minutes. Add the crab boil seasoning, lemon pepper seasoning, and Worcestershire sauce. Stir until all the vegetables are coated with seasoning and spices. Add all the other ingredients except for the crab. Simmer over low heat until potatoes are soft, 45 minutes to 1 hour.
- While the soup is cooking, pick through the crab meat just to ensure that all shells are removed. Stir in crab the last 10 minutes of cooking.
WAYNE'S AWARD WINNING MARYLAND CRAB SOUP
Bring the east coast to your home with a mix of hearty vegetables and fresh lump crabmeat soup. Wayne's Award Winning Maryland Crab Soup calls for lump crab meat, lima beans, green beans, corn and more. Enjoy this rich and filling soup.
Provided by Wayne
Categories cold weather fall southern winter
Time 20m
Yield 10
Number Of Ingredients 21
Steps:
- Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, Old Bay seasoning, Worcestershire Sauce, sugar, bay leaves and salt; stir until dissolved. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Remove whole crabs after 5-10 minutes. Skim any excess froth created by the crab parts. Add the tomatoes and hot sauce; stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper to taste.
MARYLAND CRAB SOUP
The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.
Provided by Cindy Chaney
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 10
Number Of Ingredients 11
Steps:
- Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
- Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
- Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 21.5 g, Cholesterol 51.8 mg, Fat 1.3 g, Fiber 5.3 g, Protein 17.8 g, SaturatedFat 0.3 g, Sodium 882.2 mg, Sugar 5.6 g
MARYLAND CRAB SOUP
Make a hearty batch of crab soup in just 20 minutes and discover your next go-to weeknight dinner recipe. OLD BAY is the staple ingredient in dishes like our Maryland Crab Soup recipe. So go ahead, grab some Old Bay and get shakin'. For seafood lovers, we've got cream of crab soup and a host of other in-season seafood recipe recommendations!
Provided by Old Bay
Categories Soups, Stews, and Chili,
Yield 10
Number Of Ingredients 9
Steps:
- Place all ingredients, except crabmeat, in 4-quart saucepan.
- Bring to boil on medium heat. Reduce heat to low; cover and simmer 5 minutes.
- Stir in crabmeat; cover and simmer 10 minutes.
Nutrition Facts : Calories 101 Calories
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