Pennys Maryland Crab Soup Recipes

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PENNY'S MARYLAND CRAB SOUP

This is an old standby in the State of Maryland. I have adapted it to my family's taste and we and our friends absolutely love it. I have shared this recipe with many.

Provided by Penny Roberts @Penny_Roberts

Categories     Vegetable Soup

Number Of Ingredients 14



Penny's Maryland Crab Soup image

Steps:

  • Combine all ingredients in large dutch oven or soup pot. Bring to boil and turn down to simmer for about an hour. Add crabmeat and heat through. Even better the next day.

32 oz, box(es) chicken broth, low salt
28 oz can(s) whole tomatoes, peeled, chopped with juice
15 oz can(s) tomato sauce
5.5 oz can(s) v8 juice - spicy hot
1 can(s) whole corn, drained
1 can(s) sliced carrots, drained
1 can(s) sweet peas, drained
1 can(s) green beans, drained
1 small onion, chopped
2 or 3 tablespoon(s) old bay seasoning (to taste)
1 teaspoon(s) italian seasoning
1 tablespoon(s) salt (to taste)
1 tablespoon(s) sugar
1 pound(s) crabmeat, fresh - claw or regular

MARYLAND CRAB SOUP

The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.

Provided by Cindy Chaney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Yield 10

Number Of Ingredients 11



Maryland Crab Soup image

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.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 21.5 g, Cholesterol 51.8 mg, Fat 1.3 g, Fiber 5.3 g, Protein 17.8 g, SaturatedFat 0.3 g, Sodium 882.2 mg, Sugar 5.6 g

2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed
1 gallon water

WAYNE'S AWARD-WINNING MARYLAND CRAB SOUP

I've often spoken of all the interesting and wonderful people who cross my path. Well, Wayne Brokke is one of those people. Wayne had seen me on QVC several times, and when the opportunity arose for a trip to Savannah, he made a special point of coming in to meet me. We had a great time getting to know each other. Wayne is the owner of Wayne's Bar-B-Que in Baltimore, where he also does cooking segments for a local television station. When I mentioned to Wayne that I was writing another cookbook, he graciously offered to share a few of his recipes. They are Wayne's Cranberry Sauce, and the following recipe, which is a five-time winner of the Maryland Old Bay Soupstakes Critics and People's Choice Award. Thanks, Wayne, and continued good luck to you!

Yield yields about 8 quarts

Number Of Ingredients 21



Wayne's Award-Winning Maryland Crab Soup image

Steps:

  • Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules and stir until dissolved. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Skim any excess froth created by the crab parts. Add the tomatoes, Worcestershire sauce, Old Bay Seasoning, sugar, Tabasco, and bay leaves, and stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper to taste.

4 quarts water
2 tablespoons chicken bouillon granules
2 tablespoons beef bouillon granules
6 soup crabs, or three small live crabs, cleaned and rinsed
3 cups canned crushed tomatoes
1/4 cup Worcestershire sauce
2 tablespoons Old Bay Seasoning, or more to taste
2 tablespoons sugar
1 teaspoon Tabasco sauce
2 bay leaves
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups corn kernels, fresh or frozen
1 1/2 cups green beans, fresh or frozen
1 1/2 cups lima beans, fresh or frozen
1 cup chopped cabbage
1 medium onion, chopped
2 cups cubed red potatoes, skins on
1 pound lump crabmeat, picked free of any broken shells
1 pound claw crabmeat, picked free of any broken shells
Salt and pepper

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  • Combine carrots, potato, onion, celery, green beans, corn, lime beans, peas, Worcestershire sauce, Old Bay seasoning and mustard in a large heavy bottomed pot over medium-high heat. Add the canned tomatoes, tearing up the tomatoes into chunks, along with the tomato juice from the can, beef broth, and water.
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