Photo: Chef Stuart's Maryland Crab Soup Recipe
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
- 1 (28-ounce) can San Marzano diced tomatoes with juices
- 1 bay leaf
- 1 pound crab meat
Directions
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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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!
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