More Great Recipes: Egg-Free | Gluten-Free | High Protein | Low Calorie

Maryland Crab Soup


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Member since 2014

Serves 10 | Prep Time 15 | Cook Time 20–25

Ingredients

2 tbsp butter
1 small yellow onion, diced
2 stalks celery, diced
1 cup carrots, diced
2 (14½ oz) cans stewed tomatoes
1 cup fresh lima beans
1 cup fresh corn
3 tbsp Old Bay Seasoning
3 cups beef broth
1 can clam juice
3 cups light chicken stock
1 lb backfin lump crabmeat—picked for shells
Crab claws—(we save them whenever we pick crabs and freeze them until it's time to make soup)


Melt butter in 4-quart pot.


Add onions, celery and carrots and sauté until tender.


Add everything else except crab meat and claws, bring to a quick boil.


Reduce heat to simmer, add crab meat and stir lightly.


Add claws to top and cover; simmer 10–15 minutes.


Serve hot.


Pairs Well With


Notes

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