Photo: Wayne's Award Winning Maryland Crab Soup Recipe
Ingredients
- 4 quarts water
- 2 tablespoons chicken bouillon granules
- 2 tablespoons beef bouillon granules
- 2 tablespoons seafood seasoning, or more to taste (recommended: Old Bay)
- 1/4 cup worcestershire sauce
- 2 bay leaves
- 2 tablespoons sugar
- Kosher salt and freshly ground black pepper
- 6 soup crabs, or 3 small live crabs, cleaned and rinsed
- 3 cups canned diced tomatoes
- 1 teaspoon hot pepper sauce
- 1 1/2 cups sliced carrots
- 1 1/2 cups diced celery
- 1 1/2 cups corn kernels, fresh or frozen
- 1 1/2 cups green beans, fresh or frozen
- 1 1/2 cups lima beans, fresh or frozen
- 1 cup diced cabbage
- 1 medium yellow onion, chopped
- 2 cups cubed red potato
- 1 pound lump crabmeat, picked free of any broken shells
- 1 pound claw crabmeat, picked free of any broken shells
- Chopped fresh parsley leaves, for garnish
Directions
Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, seafood seasoning, worcestershire sauce, bay leaves and sugar; stir until bouillon is dissolved. Season with salt and pepper.
Cut the whole crabs in half, add them to the pot, and bring to a second boil. Remove whole crabs after 5 to 10 minutes. Skim any excess froth created by the crab parts. Add the tomatoes and hot sauce; stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper. Serve garnished with chopped parsley.
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By roxy summers
on December 27, 2012
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Very tasty! I used all fresh veggies, omitted the beans. The prep time says 10 mins., it actually took 70 min. to cut all the veggies, pick the green bean, shuck the corn etc. I used 4 ears of corn, 40 oz. red tomatoes, 4 bay leaves, added garlic and a stick of butter. I flashed boiled the crabs in another pot and then put into the larger pot with everything else. Used 1/2 water and 1/2 chicken broth. Slow cooked the soup for 3 hours, which is what it took for the veggies and potatoes to cook. I cooked the day before, adding the crabmeat the same day it was being served. Will make again!
By Christy in Cary
Cary, NC
on August 26, 2012
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Makes 1.5 gallons so you may want to portion the recipe! Tasty crab soup. Fresh vegetables take a while to cut up. I added a small can of tomato sauce. Will probably make this recipe again, adding an additional 14 oz can of tomato sauce as my childhood memories were of a more-tomato based soup. Thank you Food Network!
By Kitchenlove
on October 16, 2011
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Excellent recipe! It does call for old bay, and I used more then what is called for! I am a Marylander, so I think this hits close to the restaurant quality we receive here! It does make a lot...you definitely get your money's worth!
Read all 26 reviews