Maryland Crab Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 stalks celery, chopped
1 large onion, chopped
1 T parsley flakes
2 16 oz. of whole tomatoes (I usually used my canned tomatoes)
3 carrots, sliced
1 lb. smoked bacon (or ham hock)
1 small had of cabbage, chopped
1 T Old Bay seasoning
2 large bags of mixed vegetables (that includes lima beans)
1 doz. medium crabs or 1 lb. of crabmeat (more if you like a lot of meat like I do)
salt pepper to taste
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Directions: |
Directions:Combine celery, onion, parsley, and cabbage. Mash the tomatoes. Add the tomatoes and juice, Old Bay in large soup pot. Add about 3 quarts of water or beef stock. Add bacon or ham hock. (this will be remove later). Cook over medium heat for about 2 hours. Add mix vegetables and cook another hour.
Meanwhile clean crabs. I usually used left over crabs so already cooked. You must remove the lungs (devil) use all the goodies of the "mustard" and the fat in the shell of the crab. The best part is a use a large bowl of water (not too much cause you want to use this later in the soup) to dip the crabs in to get every last drop of goodies and the seasoning left on the crabs from steaming. If you do this remember to watch the amount of Old Bay and salt you add. I clean the claws and legs. I don't keep whole in the soup but some people do and like it for show. It's just more messy when eating a bowl of soup
Add the crab meat and the water mixture from crab cleaning but don't thin down the soup too much. Cook for another 45 minutes.
Remove the bacon/ham hock and discard. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: I use fresh veggies whenever possible and sometimes mix it up but always corn, lima beans keep it a Maryland Crab Soup. I always add additional crab meat cause everyone loves how much meat is in my soup. Some people add potatoes but I don't. The cabbage takes on the flavor and texture of crab meat. So this helps to make the soup to appear to have more crab meat.
Refrigerate as soon as soup is cool.
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