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Maryland Crab Soup |
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| Ingredients: |
4 Tablespoons Butter
1 large onion finely chopped
1 cup celery, diced
1 quart chicken stock
1 quart beef stock
1 teaspoon red pepper flakes
2 Tablespoons Old Bay Seasoning
4 Tablespoons Worcestershire
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2 bay leaves
1.5 cups cabbage; finely chopped
1 cup lima beans
1 pound potatoes, diced (~2 cups)
1 pound mixed veggies
14 oz crushed tomatoes
1 pound jumbo lump crab
S&P
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| Procedures: |
Melt the butter in a large stockpot, then saute the onions and celery until the onion is translucent.
Add the chicken & beef stocks and season the soup with the red pepper flakes, Old Bay, Worcestershire, bay leaves and salt to taste.
Bring to a boil, reduce heat to a simmer and add the cabbage, potatoes, lima beans, mixed veggies and crushed tomatoes.
Bring the pot to a low boil for 20 minutes or until the potatoes are tender.
Meanwhile, place the crabmeat in a bowl and gently pick over it for any shells.
Add the crabmeat and simmer for five minutes until the crabmeat is heated.
Season the soup with salt, then add adjust the seasonings as needed with hot sauce, Old Bay and/or Worcestershire to taste.
Thin the soup with stock or water as needed.
Remove the bay leaves and serve.
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| Notes: |
2024-02-11: For Super Bowl Sunday, served with crab claw fingers.
2022-07-04: An excellent batch made for Independence Day. 2 quarts went to the freezer.
2020-06-23: A little spicy ; lump meat only, no claw meat. Four quarts to the freezer.
2020-06-18: Added to our cookbook.
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05/14/2024
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