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Maryland Crab Soup Recipe

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This recipe for Maryland Crab Soup, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 qt. water
2 T. chicken bouillon granules
2 T. beef bouillon granules
2 T. Old Bay Seasoning
1/4 c. Worcestershire sauce
2 bay leaves
kosher salt and freshly ground black pepper
6 soup crabs, or 3 small live crabs, cleaned and rinsed
2 T. sugar
3 c. canned diced tomatoes
1 t. hot pepper sauce
1 1/2 c. sliced carrots
1 1/2 c. diced celery
1 1/2 c. corn kernels, fresh or frozen
1 1/2 c. green beans, fresh or frozen
1 1/2 c. lima beans, fresh or frozen
1 c. diced cabbage
1 med. yellow onion, chopped
2 c. cubed red potato
chopped fresh parsley leaves
1 lb. lump crabmeat, picked free of broken shells
1 lb. claw crabmeat, picked free of broken shells

Directions:
Directions:
Bring water to boil in stockpot, then add chicken and beef bouillon granules, seafood seasoning, Worcestershire sauce, bay leaves and sugar; stir until bouillon is dissolved. Season with salt and pepper. Cut whole crabs in half, add to pot and bring to second boil. Remove whole crabs after 5-10 minutes. Skim excess froth created by crab parts. Add tomatoes and hot sauce; stir to combine. Add carrots, celery, corn, green beans, lima beans, cabbage and onion, bring to a low boil, and cook 10 minutes. Add potatoes; cook until tender. Add crabmeat; cook 10 minutes. Season with salt and pepper. Garnish with chopped parsley.

 

 

 

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