Wayne's Award Winning Maryland Crab Soup

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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!

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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!

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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!

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I just have one comment to make. Your Maryland Crab Soup is missing the most important part. It can't be Maryland Crab Soup without Old Bay Seasoning. Also, we use it to steam crabs, along with white vinegar, kosher Salt, and hot and black peppers. Us Marylander's use Old Bay Seasoning for most of our seafood cooking.

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This is a great recipe. I changed the water/boullion to 2 quarts of organic low sodium chicken and 2 quarts of beef broth. Used one 28 oz can of petite diced tomatoes. Increased red potatoes to 4 cups, Dropped the lima beans, and used 3 tablespoons of Old Bay. A slight touch of ground cayeene pepper as well. Good move is do not put the crab meat in the soup. Only put crab meat in the portions you are going to eat and freeze the rest of the soup. This way the crab meat does not get stringy. Don't need crab shells either. This recipe does make a lot of soup. I'm from Maryland and I like veggies in my soup.

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Great soup, easy to make! Everyone I make this for loves it. It makes a large pot full, but you will go through it fast! I dont cook the crabs but I do use low sodium/no sodium broth to help cut the soium content and it is still great.

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Having spent 25 years in Baltimore sampling the best they have to offer, this recipe stands up to anything I've ever been served! Kudos!!

With regards to the "too many vegetables" comments made earlier in this thread, a hearty soup should contain substance. I want all those ingredients to go along with the delicious flavor this recipe provides.

I plan to be right back on this recipe the next time crabs are in season and I have leftover crabs.

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Us native Marylanders are used to finding this soup at any local restaraunt; we used to get it from the grocery store's soup pot. I'm overseas and craving it, so I had to make it! This is a great recipe, and very adaptable. I halved the recipe and it was still a lot of soup! We couldn't find lima beans so we subbed kidney beans, and subbed 3 cloves of garlic for onion. We can only get tinned crab meat and it was still yummy. Since it was tinned, we didn't do the nonsense with the shells. I'm sure it would add more flavor, but it's not worth all that hassle to me.

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So I was looking for a good base Maryland crab soup recipe and this is perfect. I've recently gotten into cooking (mostly grilling as a hobby after graduating college and I have begun to idolize Bobby Flay. I used everything in the recipe (except whole crabs...it's winter, and out of season but added a few things. I like a lot of spices and spicy foods, so I doubled the Old Bay and hot sauce (Tabasco, added three garlic cloves, a finely chopped habanero pepper (for heat as Bobby Flay says, and 2 tablespoons of Wild Turkey bourbon (personal touch I add to most foods. I took it to work at Johns Hopkins for soup day and everyone loved it. It is great, but be warned, it is very spicy if you don't like spicy foods.

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Easy to make and a real crowd pleaser!