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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mom's Best Baltimore Crab Soup Recipe

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This recipe for Mom's Best Baltimore Crab Soup is from The Turkey Creek High School Family Cookbook Vol 2, 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:  
1 gallon water
1/2 head cabbage, diced (small head of cabbage)
2 large onions, diced
5 pieces celery, chopped
5 fresh carrots, chopped
1 pound bacon, whole slices or cut up
2 (16 oz) cans tomatoes
1 pound beef stew meat, optional
1 tsp basil
1 pound crab meat
2 (16 oz) cans each of whole corn, green beans (whole, not cut up), sweet peas
6 medium size potatoes, diced in large pieces
2 (10 oz) boxes frozen lima beans
1 dozen crabs, clean and broken in half so there is 1/2 crab with claw and legs attached
Salt and pepper to taste
Old Bay to taste
Directions:
Directions:
Do not wash (rinse) crabs prior to putting in soup. In a large crab pot add first 9 ingredients. Cook on high heat until carrots and cabbage are tender. Watch water level as water will evaporate and cook up in vegetables. Add water to keep a soup consistency. Continue on high heat; add lima beans. Cook 1/2 our longer.

Reduce heat to medium low. Add remaining ingredients (crabs, corn, green beans, peas, potatoes, crab meat). Taste broth often; add more Old Bay if needed. Add salt and pepper to taste. Cook until potatoes are tender. Stir occasionally while preparing soup.

Beef stew meat is optional. Some people like a meat tasting soup rather than just crab flavor.

 

 

 

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