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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Maryland Crab Soup Recipe

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This recipe for Maryland Crab Soup is from The Christman Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 (14.5 ounce) cans stewed
tomatoes
9 cups water
3 cups fresh lima beans
3 cups frozen corn kernels
3 cups sliced carrots
1/4 cup and 2 tablespoons
chopped onion 1/4 cup and 2 tablespoons Old
Bay Seasoning TM
6 cups beef broth
4 pounds blue crab crabmeat
Directions:
Directions:
. 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.
2. Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.
Number Of Servings:
Number Of Servings:
30
Personal Notes:
Personal Notes:
I made this for our Notre Dame tailgate party when we went to see Baltimore vs. Navy. This was a HUGE hit. Orginally for scale, it only called for 3 lbs of crab meat, but I added four.

 

 

 

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