Directions: |
Directions:Soup was invented to use up what you have, so there are really no units of measurement in this recipe, use whatever you have in the amount you enjoy.
Normally I start from leftover crabs I have picked (6-12). Clean the crab, break it in half, then cut it open to expose the cavities. Then put the whole thing into a pot, cover them with water and simmer for an hour or so to loosen things up. Strain the pot but SAVE THE WATER (important for later). Pick the crabmeat (alot will have fallen out of the crabs during the simmering) and save on the side.
If you don't do it this way (ie if you buy the crabmeat) it's ok, you will just have to add more seasonings.
To this dirty crab water, I add one or two quarts of home canned tomatoes. Again, if you dont have this, you can add 2 large cans of whole tomatoes. I usually estimate one quart crabby water to 2 quarts tomatoes. Simmer this down so that the tomatoes have broken up and you have the consistency of the broth that you want.
Adjust as necessary (add more water or more tomatoes if needed) Can take an hour or so.
Add your old bay or whatever seasonings you like during this time. Start gathering the vegetables you want to add. Typically corn, lima beans, string beans cut into one inch pieces.. You can add chopped onions and peppers if you have an abundance.
Throw everything in when your stock is just about where you want it. Simmer for a bit to get the vegetables cooking, then put in the crab meat (gently) and any legs you might have. Simmer a bit more to incorporate the flavors, add any more seasoning you wish. Stir as little as possible so as to preserve any crab lumps you might have.
This is a 2 day process for me. I usually clean the crabs, cook them down and pick them one day, then assemble the soup the next day.
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This recipe for Maryland Crab Soup is from