Chef Stuart's Maryland Crab Soup
Recipe courtesy Stuart O'Keeffe, 2010
Show: Private Chefs of Beverly Hills
Episode: Flappers And Knee Slappers
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- Recipe categories: Shellfish, Crab, Beans and Legumes, Green Bean, Vegetables, Potato, Celery, Onion,
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Total Reviews: 3
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By jcbrown915_7496107
Towson, MD
on July 19, 2012
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This recipe was very good. I will definantly keep this one. Best crab soup I ever had and I don't take to other cooking that eaasily. My family loved it and I intend to make it again and again. Very glad I decided to give it a try. Thank you
chef O'Keefe.
By LoveYouJesus
on January 22, 2011
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My daughter made this recipe a few days ago. The flavor of the soup is very delicious and on the simple side to make. I'm in the process of making the soup now for my husband. We are from Maryland and love to eat crabs. I did use 2 cups of mixed vegtables & omited the corn & beans. If you can, add extra crab meat. God Bless you all.
By peterllo
on December 17, 2010
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Great, made some changes and still came up with enough for six or seven servings. Drop the water, use one 14.5 oz can diced tomatoes (I used garlic and basil, add one can tomato paste, 1 1/2 tsp Wostershire sauce and you have a spicy, thick soup!