Baltimore Crab Soup Recipes

Steps:

• 1. Pull claws off crabs, reserved a dozen for soup. Pick meat from crabs and remaining claws/legs(If you don't have freshly steamed crabs, substitute 1 lb. claw meat & 1 lb. backfin meat, canned; note preparation time will only be about 15 minutes in lieu of 1 hour).
• 2. To an 8-quart crockpot or slow cooker, add ingredients in order given, except water. Fold in reserved crab claws.
• 3. Fill crockpot or slow cooker to nearly the top with water (or water and beer). Stir. Add hot sauce (optional)
• 4. Plug in crockpot or slow cooker and turn heat to HIGH. Cover and cook for 2 hours, stirring now and then so vegetables cook evenly. Reduce heat to low and cook for an hour more.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside.
• Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes.
• While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.

Steps:

• In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.