Best Baltimore Crab Soup Recipes

OLD-SCHOOL BALTIMORE CRAB SOUP

Old-School Baltimore Crab Soup image

This crab soup recipe mirrors the traditional crab soups made by Baltimore women over the last 50 years. It is a milder-flavored, lighter-colored soup than the ones typically served in modern seafood restaurants. Homemade crab soup is a staple at most Maryland cookouts and family gatherings. Serve with crackers.

Provided by FoodJunkie

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 4h25m

Yield 12

Number Of Ingredients 19

Ingredients

3 carrots, sliced
1 ham bone
⅔ cup barley
2 tablespoons salt, or more to taste
2 tablespoons ground black pepper, or more to taste
4 cups water
1 small head cabbage, shredded
2 (14.5 ounce) cans diced tomatoes
3 potatoes, peeled and cubed
1 cup water
3 (15 ounce) cans white corn, drained
1 pound green beans, cut into 1 inch pieces
1 (10 ounce) package frozen lima beans
1 (6 ounce) package frozen peas
2 tablespoons seafood seasoning (such as Old Bay®), or more to taste
4 female blue crabs
4 slices bacon
1 cup water
2 (6 ounce) cans lump crabmeat, drained

Steps:

Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside.
Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes.
While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 64.3 g, Cholesterol 33.6 mg, Fat 3.5 g, Fiber 14.3 g, Protein 21.1 g, SaturatedFat 0.8 g, Sodium 2079.4 mg, Sugar 10.6 g

BALTIMORE CRAB SOUP

Baltimore Crab Soup image

Maryland crab soup is a bit bland, compared to Baltimore crab soup. Baltimore style is spicier and more savory in taste.

Provided by Connee Conehead

Categories Other Soups

Time 4h

Number Of Ingredients 15

Ingredients

12 steamed crabs with claws
1 can(s) (28 oz.) diced tomatoes
4 c beef broth
4 Tbsp old bay or other seafood seasoning
2 Tbsp worcestershire sauce
4 bay leaves, dried
2 large strips, bacon, uncooked, snipped into pieces
6 large potatoes, peeled, cut into cubes
4 stalks celery, sliced
4 large carrots, peeled, sliced
1 medium onion, peeled, chopped
1 16-oz. package frozen, mixed vetables
salt & pepper to taste (heavy on the pepper)
water - enough to fill crockpot to top
2-3 dashes of your favorite hot sauce

Steps:

1. Pull claws off crabs, reserved a dozen for soup. Pick meat from crabs and remaining claws/legs(If you don't have freshly steamed crabs, substitute 1 lb. claw meat & 1 lb. backfin meat, canned; note preparation time will only be about 15 minutes in lieu of 1 hour).
2. To an 8-quart crockpot or slow cooker, add ingredients in order given, except water. Fold in reserved crab claws.
3. Fill crockpot or slow cooker to nearly the top with water (or water and beer). Stir. Add hot sauce (optional)
4. Plug in crockpot or slow cooker and turn heat to HIGH. Cover and cook for 2 hours, stirring now and then so vegetables cook evenly. Reduce heat to low and cook for an hour more.