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Maryland Crab Soup

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

Why I Love This Recipe

Ingredients You'll Need

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 & 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.

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