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Chef Stuart's Maryland Crab Soup Recipe

Chef Stuart's Maryland Crab Soup

Recipe courtesy Stuart O'Keeffe, 2010

Show: Private Chefs of Beverly Hills Episode: Flappers And Knee Slappers

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • 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.

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  • 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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