Maryland Style Crab Soup Recipes

MARYLAND-STYLE CRAB SOUP

Maryland-Style Crab Soup image

Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. -Freelove Knott, Palm Bay, Florida

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
2 cups water
1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
2 cups cubed peeled rutabaga
2 cups chopped cabbage
1 medium onion, finely chopped
1 medium carrot, sliced
1/2 cup frozen corn, thawed
1/2 cup frozen lima beans, thawed
1/2 cup frozen peas, thawed
1/2 cup cut fresh green beans (1-inch pieces)
4 teaspoons seafood seasoning
1 teaspoon celery seed
1 vegetable bouillon cube
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh or lump crabmeat, drained

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.

Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein.

CHEF STUART'S MARYLAND CRAB SOUP

Chef Stuart's Maryland Crab Soup image

Provided by Stuart O'Keeffe

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup chopped onion
3 cloves garlic, minced
2 stalks celery, chopped
2 tablespoons olive oil
1 tablespoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon lemon pepper seasoning
1 tablespoon Worcestershire sauce
1 1/2 quarts chicken broth
2 cups water
2 cups baby potatoes, cut into cubes
1/2 cup green beans
1 cup corn
One 28-ounce can San Marzano diced tomatoes with juices
1 bay leaf
1 pound crab meat

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.

MARYLAND CRAB SOUP

Maryland Crab Soup image

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

Ingredients

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

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

AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)

Award Winning Maryland Cream of Crab Soup Recipe - (3.7/5) image

Provided by Lsweetnell

Number Of Ingredients 11

Ingredients

1 pound Maryland jumbo lump crab meat, divided
1 pint milk
1 quart half and half
2 pints heavy whipping cream
1 tablespoon fresh parsley, chopped
3 teaspoons Old Bay Seasoning, divided
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch, plus more if needed to make a paste
cold water or cornstarch to make a cornstarch paste

Steps:

Prepare the lump crab meat by gently picking pick through to remove as much cartilage as you can find. Try to preserve as much of the lumpy texture as you can. A small side bowl of room temperature water will help to get the cartilage off your fingers as you work. Discard cartilage. Set crab meat aside. Bring milk, half and half, and heavy whipping cream to a boil. Add 1/3 crab meat, fresh parsley, 1 teaspoon Old Bay Seasoning, butter, salt, and pepper. When it starts to boil, make a paste of cornstarch, and cold water, tap or otherwise, or cold chicken stock. Start by added the cornstarch to a small bowl and slowly whisking in the liquid until a paste forms. Whisk the paste into the soup to prevent lumps and whisk until the soup has thickened. If lumps do form continue whisking until they have been whisked out. Add another 1/3 of the crab meat, stirring gently to preserve the lumps of the lump crab meat, just until crab is heated through. Soup should be fairly thick. Garnish with remaining crab and a dash of remaining Old Bay.

MARYLAND CRAB SOUP

Maryland Crab Soup image

This combination is highly flavorful and very spicy. If you're not sure if you'd like Old Bay Seasoning, use only a tablespoon or less at first.

Provided by Dancer

Categories Crab

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons Old Bay Seasoning, less to taste,see note
1 tablespoon seasoned rice wine vinegar
2 (6 ounce) cans fancy crabmeat
1 small sliced onion
1 (16 ounce) can seasoned diced tomatoes (we used tomatoes seasoned with basil, garlic and oregano)
2 cups chicken broth, thickened with
2 tablespoons cornstarch

Steps:

Dissolve Old Bay Seasoning in rice vinegar.
Add crab meat and marinate for 5 minutes.
Put in a medium pot.
Add onion.
Dissolve cornstarch in chicken broth and add to pot, along with the tomatoes.
Simmer covered for 15 minutes and uncovered for another 5 minutes.
Ready to serve when heated through.

Nutrition Facts : Calories 267.1, Fat 2.9, SaturatedFat 0.6, Cholesterol 71.4, Sodium 2181.3, Carbohydrate 20.3, Fiber 3.4, Sugar 8.2, Protein 38.4

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP

Award-Winning Maryland Cream of Crab Soup image

This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD. It is very rich - not a diet soup!! I make this with one cup grated onion sauteed in the butter until very soft to start, before adding the milk and cream, but I didn't want to add that below as this is the original recipe.

Provided by Raquel Grinnell

Categories Crab

Time 35m

Yield 1 pot soup, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 pint whole milk
1 quart half-and-half
2 pints heavy whipping cream
1 lb jumbo lump crab meat (only from Maryland will do!)
1 tablespoon fresh parsley, chopped
3 teaspoons Old Bay Seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch
water
dry sherry, to taste

Steps:

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!

Nutrition Facts : Calories 564.5, Fat 53, SaturatedFat 32.8, Cholesterol 218.8, Sodium 387.1, Carbohydrate 9.2, Sugar 2.7, Protein 14.6

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