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Tuesday, August 25, 2009

Maryland Crab Soup

This is a classic recipe and soooo good. Perfect for all occasions. If you live around the Parkville/Carney area, email me. I know the perfect store for great crabmeat prices.


1 can (28 oz) whole tomatoes, cut into small pieces
3 cups water

2 cups beef broth
(i use reduced sodium)
1 cup lima beans, frozen

1 cup baby carrots, sliced

1 1/2 cup yellow sweet corn, frozen

2 tablespoons Chopped Onions (can use minced onions also)

2 tablespoons old bay
(more to taste, depends on how spicy you like it)
1 tsp fresh ground black pepper (more to taste, i prefer a bit more)
1 tsp salt

1 pound crabmeat (lump, deshelled)
Optional: 1/2 lb of claw meat (usually pretty cheap to buy and adds great flavor to the soup but not necessary)


Combine all ingredients in a saucepan. Cook on med/low heat for at least 3o minutes. Add more Old Bay and fresh pepper to taste. Let simmer on low for at least one hour. The flavors are better if you let the soup simmer longer. If it gets too watery, turn it on med/high heat for 20 minutes - it thickens the soup (thanks hol.... lol!)

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