MARYLAND CRAB SOUP

 

  • Cooking Time: 20–25
  • Servings: 10
  • Preparation Time: 15

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)

Directions

  • 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.

Notes

Author Credit: Russell Brannon

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