Maryland Crab Soup109 Reviews
“The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.” - by Cindy Chaney
Original recipe yields 10 servings
- Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
- Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
- Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.
Amount Per Serving (10 total)
- 165 cal
- 1.3 g
- 21.5 g
Based on a 2,000 calorie diet
Reviews (109)Rate This Recipe
"This is a wonderful recipe for crab soup. I am from MD and can get this in restaurants but have been looking for a recipe like this for a long time. I do add some extra things, like chopped cabbage,..." See more potatoes, and birds eye frozen mixed vegs. I don't like lima beans so I leave them out. The extra veggies make the soup take longer to cook but it is really DELICIOUS! **Try not to use pasteurized or canned crab meat or it will give the soup a "fishy" taste. Fresh crab meat works the best (if you can find it in your area)."
"I have been cooking Maryland Crab Soup for years. It is my all time favorite. This recipe is fabulous. I added more onion, potatoes and substituted in some crushed tomatoes. The crushed tomatoes give ..." See morethe soup a heartier, more robust texture."
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