"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Linda & Betty's Maryland Crab Soup Recipe

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This recipe for Linda & Betty's Maryland Crab Soup, by , is from The Elliott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Elliott
Added: Sunday, October 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 doz. Hard shell MD crabs (LIVE)
2 qts. whole tomatoes
2 gal. water (more if needed)
1 head cabbage - finely shredded
1 lg. turnip - finely sliced
3 stalks celery - finely chopped
3 lg. onions - finely chopped
8 lg. potatoes - diced
1 lg. bag frozen corn
1 lg. bag frozen green beans
1 lg. bag frozen peas
1 bag fresh carrots - finely sliced
2 lbs. soup meat
salt & pepper
1/4 - 1/3 c. Old Bay Seasoning
1/3 c. sugar

Directions:
Directions:
Remove backs of crabs and clean - scrape all fat into a bowl. Break crab in half, put in bowl. Put tomatoes, soup meat, cabbage and turnip in pot with water and cook on medium heat for about a half hour. Add seasoning and sugar. Add remaining ingredients including crabs and fat. Cook for at least 2 hours. You can add more seasoning to taste.

Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
No one has ever been able to top this recipe the way mom made it...and I doubt no one ever will.

 

 

 

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