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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Linda & Betty's Maryland Crab Soup Recipe

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This recipe for Linda & Betty's Maryland Crab Soup is from The Elliott Family 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:  
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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