MARYLAND-STYLE CRAB SOUP
Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. -Freelove Knott, Palm Bay, Florida
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.
Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein.
TASTE OF MARYLAND "SHE CRAB SOUP" DEE STYLE
I love crab soup. My recipe is a little bit of this & that from many Maryland She Crab recipes :) This takes a bit longer to cook then most crab soups out there....as it is a long simmering soup which really blends in the flavors. Feel free to add more veggies and tweak as you please! The cook time is a rough estimate....simmer...
Provided by Dee Tourville
Categories Other Soups
Time 1h50m
Number Of Ingredients 19
Steps:
- 1. In a skillet sauté onions, garlic, celery in Olive oil for 5 minutes. Drain well and set aside.
- 2. Place ham bone in a large soup pot, adding 5 cups of chic. broth. Bring to a boil, add tomatoes , turn down to simmer.
- 3. Stir in potatoes and carrots continue to low simmer.
- 4. Add 1 cup of Chic. broth, corn, green beans & lima beans, while the soups continues to simmer.
- 5. While the soup simmers, clean the crabs by opening each one and discarding the lungs & mouth. Remove the yellowish-brown tomally ( some people call it the mustard), set it aside in a bowl. Break the cleaned crabs in half and add to soup. I use left over crabs ( a rare thing at our house) which I had steamed in Old Bay seasoning the day before. You can buy cooked crabs at your market & that's just fine.
- 6. Right after adding the crabs, toss in the bay leaf, add lemon pepper, worcestershire sauce, 1 Tbs. Old Bay seasoning and the sauted mixture that you set aside earlier. Continue to simmer .
- 7. Add more Chic. broth, if needed. I like my soup with lots of broth........I add another cup. Continue to simmer.
- 8. Place the bacon in a large deep skillet and cook over med/high heat until bacon is nicely browned & crispy, about 10 minutes or so.
- 9. Remove the bacon onto paper towels to drain. Save for another recipe or have a good munch while waiting for soup to finish cooking. Stir in the tomally to the remaining bacon grease . Cook over LOW heat until mixture becomes gravy-like. Turn off pan.
- 10. Stir the cooked tomally into the soup. Add more broth if needed (remember, I like broth). Continue to simmer for 45 minutes, while adding 1 TBS. Old Bay seasoning & the lump crab meat. Stir occasionally.
- 11. Reduce heat to low, until ready to serve. Remove bay leaf before serving. If soup is too thick add water or chicken broth 1 cup at a time.
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