Marylandcrabsoup Recipes

Steps:

• Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
• Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
• Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

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.

Steps:

• In a large soup pot or Dutch oven, saute the onions, garlic, and celery in the olive oil over medium heat for 5 minutes. Add the crab boil seasoning, lemon pepper seasoning, and Worcestershire sauce. Stir until all the vegetables are coated with seasoning and spices. Add all the other ingredients except for the crab. Simmer over low heat until potatoes are soft, 45 minutes to 1 hour.
• While the soup is cooking, pick through the crab meat just to ensure that all shells are removed. Stir in crab the last 10 minutes of cooking.

Steps:

• Melt butter in heavy large saucepan or Dutch oven over medium heat.
• Add onions, celery, carrot and bell pepper and stir until lightly browned, about 10 to 12 minutes.
• Add bay leaf, thyme, ground red pepper and pepper and stir 2 to 3 minutes.
• Add bones,potatoes and beans and cook, stirring constantly 2 to 3 minutes.
• Blend in broth and 2 cups water.
• Reduce heat to low, cover and simmer 1 hour.
• Add barley and remaining cup water to soup; cover and simmer 2 hours.
• Discard bones; stir in tomato puree and salt.
• Let soup come to room temperature.
• Cover and refrigerate at least 12 hours; degrease if necessary.
• Discard bay leaf; stir crab and parsley into soup.
• Place over low heat and warm slowly, stirring as little as possible to keep crab in large pieces.Do NOT boil or crab will be tough.
• Season to taste with salt and red pepper.
• Ladle into soup bowls and serve.

Steps:

• Bring water and bouillon to boil, stirring often until bouillon is dissolved.
• Add all ingredients except crab meat. Bring to a boil and reduce heat to simmer.
• Add in fresh crab pieces with shell (pieces of crab body with crab meat still inside).
• Allow to simmer until liquid is slightly reduced (about 1/2 hour) and stir frequently.
• Add jumbo lump crab meat about 10 minutes before serving (do not break up the pieces).