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Soups, Stews, and Chilies


Maryland Crab Soup

 

16 Servings


  • 1 gallon water
  • 2 tablespoons beef bouillon granules
  • 2 tablespoons chicken bouillon granules
  • 6 soup crabs
  • 2 tablespoons Old Bay seasoning
  • 2 bay leaves
  • ¼ cup Worcestershire sauce
  • 1 teaspoon tobasco sauce
  • 2 tablespoons sugar
  • 1 28-ounce can whole peeled tomatoes, hand crushed
  • 1 28-ounce can crushed tomatoes
  • 1½ cups chopped celery
  • 1 medium onion, chopped
  • 1½ cups frozen green peas, thawed
  • 1½ cups frozen cut green beans, thawed
  • 1½ cups frozen whole kernel corn, thawed
  • 1½ cups frozen lima beans, thawed
  • 1½ cups halved and sliced carrots
  • 1 cup chopped cabbage
  • 2 cups cubed red potatoes
  • 1 pound special crab meat
  • 1 pound claw crab meat
  • ½ teaspoon salt
  • 1 teaspoon 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.

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