Maryland Crab Soup
2 Tablespoons beef base
2 Tablespoons chicken base
½ dozen soup crabs
2 Tablespoons Old Bay seasoning
2 bay leaves
¼ cup Worcheshire sauce
1 teaspoon Tobasco sauce
2 Tablespoons sugar
1 can (28 ounces) whole tomatoes (hand crushed)
1 can (28 ounces) crushed tomatoes
1½ cups chopped celery
1 medium onion, chopped
1½ cups peas
1½ cups green beans
1½ cups corn
1½ cups lima beans
1½ cups carrots, sliced and halved
1 cup cabbage, chopped
2 cups red potatoes, cubed
1 pound special crab meat
1 pound claw crab meat
½ teaspon salt
1 teaspoon freshly ground black pepper
In a large soup pot, bring the water to a boil and then add the chicken and beef base. Stir until dissolved.
Thoroughly rinse and clean the crab parts, cut them in half, add to the stock and bring to a second boil. Skim any excess froth created by the crab parts.
Add spices (including worcheshire and tobasco) and hand crushed tomatoes.
Add all vegetables (except potatoes) and cook for 5-10 minutes.
Add the potatoes, allow to cook until tender.
Add crab meat and cook for 10 minutes. Stir in salt and pepper.
Makes 16 servings.