Best Maryland Crab Soup Recipes

AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.7/5)

Steps:

• Prepare the lump crab meat by gently picking pick through to remove as much cartilage as you can find. Try to preserve as much of the lumpy texture as you can. A small side bowl of room temperature water will help to get the cartilage off your fingers as you work. Discard cartilage. Set crab meat aside. Bring milk, half and half, and heavy whipping cream to a boil. Add 1/3 crab meat, fresh parsley, 1 teaspoon Old Bay Seasoning, butter, salt, and pepper. When it starts to boil, make a paste of cornstarch, and cold water, tap or otherwise, or cold chicken stock. Start by added the cornstarch to a small bowl and slowly whisking in the liquid until a paste forms. Whisk the paste into the soup to prevent lumps and whisk until the soup has thickened. If lumps do form continue whisking until they have been whisked out. Add another 1/3 of the crab meat, stirring gently to preserve the lumps of the lump crab meat, just until crab is heated through. Soup should be fairly thick. Garnish with remaining crab and a dash of remaining Old Bay.

MARYLAND CRAB SOUP

Steps:

• 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.

MARYLAND-STYLE CRAB SOUP

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.

AWARD-WINNING MARYLAND CREAM OF CRAB SOUP

Steps:

• Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
• To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!

TASTE OF MARYLAND "SHE CRAB SOUP" DEE STYLE

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.

MARYLAND CREAM OF CRAB SOUP

Steps:

• In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
• Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
• Add the crabmeat and let simmer for about 15 minutes.
• Do not allow the soup to boil.
• Serve garnished with a dash of Old Bay and parsley flakes.

MARYLAND CRAB SOUP

Steps:

• Bring water and bouillon to boil, stirring often until bouillon is dissolved.
• Add all ingredients except crab meat. Bring to a boil and reduce heat to simmer.
• Add in fresh crab pieces with shell (pieces of crab body with crab meat still inside).
• Allow to simmer until liquid is slightly reduced (about 1/2 hour) and stir frequently.
• Add jumbo lump crab meat about 10 minutes before serving (do not break up the pieces).

MARYLAND CRAB SOUP

Steps:

• 1. In a large soup pot, saute onions, celery and garlic in olive oil over medium heat for 5 minutes.
• 2. Add old bay and worcestershire sauce.
• 3. Add vegetables and stir until coated.
• 4. Add all other ingredients except the crab.
• 5. Simmer over medium heat for about an hour and 15 minutes or till potatoes are soft. Stirring occasionally.
• 6. Empty crab meat in a bowl, pick through and remove any shells found.
• 7. Stir in crab meat and simmer for additional 10 minutes.

CHEF STUART'S MARYLAND CRAB SOUP

Steps:

• In a large soup pot or Dutch oven, saute the onions, garlic, and celery in the olive oil over medium heat for 5 minutes. Add the crab boil seasoning, lemon pepper seasoning, and Worcestershire sauce. Stir until all the vegetables are coated with seasoning and spices. Add all the other ingredients except for the crab. Simmer over low heat until potatoes are soft, 45 minutes to 1 hour.
• While the soup is cooking, pick through the crab meat just to ensure that all shells are removed. Stir in crab the last 10 minutes of cooking.

AWARD WINNING MARYLAND CREAM OF CRAB SOUP

Steps:

• Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.

BEST MARYLAND CREAM OF CRAB SOUP!

Steps:

• Combine cream of potatoe soup and half and half in large saucepan, stir until well combined. Add butter and rest of seasonings. Heat slowly and stir often. DO NOT BOIL! Add crab and simmer at least 20 minutes. Enjoy!

MARYLAND CREAM OF CRAB SOUP

Steps:

• Whip cream.
• Cook onion and celery in one tablespoon of butter until tender but not browned.
• Melt remaining butter in top of double boiler; add flour and blend.
• Add milk gradually, stirring constantly.
• Add cooked vegetables and parsley; season to taste.
• Cook slowly until soup thickens a little; add crab meat.
• Serve in individual dishes with a dollop of whipped cream on top.

MARYLAND CRAB SOUP

Steps:

• Combine carrots, potatoes, onions, celery, green beans, corn, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
• Add crabmeat to soup and simmer 35 minutes more, stirring often. Season to taste with salt and pepper.

PENNY'S MARYLAND CRAB SOUP

Steps:

• Combine all ingredients in large dutch oven or soup pot. Bring to boil and turn down to simmer for about an hour. Add crabmeat and heat through. Even better the next day.

MARYLAND CRAB SOUP

Steps:

• 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.

MARYLAND CRAB SOUP

Steps:

• Dissolve Old Bay Seasoning in rice vinegar.
• Add crab meat and marinate for 5 minutes.
• Put in a medium pot.
• Add onion.
• Dissolve cornstarch in chicken broth and add to pot, along with the tomatoes.
• Simmer covered for 15 minutes and uncovered for another 5 minutes.
• Ready to serve when heated through.

MY MARYLAND CREAM OF CRAB SOUP RECIPE - (4/5)

Steps:

• Saute the finely chopped onion and celery in the butter and a tablespoon of olive oil to keep the butter from burning. (You really do not want people to even know the onion and celery are there so saute the vegetables for about five minutes. Make a light roux with the butter and flour with the onions and celery. Stir continuously in a large heavy pot on low heat, until smooth and flour taste is cooked out. (about 5 minutes) Slowly add chicken stock. half and half and milk and stir slowly till thick. Temporarily remove from the heat and add salt to taste. Gently add crab meat, and cook on low heat until thoroughly heated through, but do not boil at this point. Top each bowl with a teaspoon of sherry, if you like, and a sprinkle of old bay, before serving, if desired. Soup should be thick and creamy. A big delicious crabby hug!

MARYLAND CRAB SOUP

Steps:

• 1. Put everything but the crabmeat into a large pot and bring to a boil.
• 2. Cover and simmer, adding crabmeat, for about 2 hours.
• 3. Don\'t buy the lump crabmeat, it\'s a waste.
• 4. I used leftover crabmeat and clawmeat, which gives it a bit more sweetness.
• 5. If you\'re buying crabmeat, it\'s probably best to by 1/2 pound each of claw and backfin.

MARYLAND CRAB SOUP

Steps:

• Melt butter in heavy large saucepan or Dutch oven over medium heat.
• Add onions, celery, carrot and bell pepper and stir until lightly browned, about 10 to 12 minutes.
• Add bay leaf, thyme, ground red pepper and pepper and stir 2 to 3 minutes.
• Add bones,potatoes and beans and cook, stirring constantly 2 to 3 minutes.
• Blend in broth and 2 cups water.
• Reduce heat to low, cover and simmer 1 hour.
• Add barley and remaining cup water to soup; cover and simmer 2 hours.
• Discard bones; stir in tomato puree and salt.
• Let soup come to room temperature.
• Cover and refrigerate at least 12 hours; degrease if necessary.
• Discard bay leaf; stir crab and parsley into soup.
• Place over low heat and warm slowly, stirring as little as possible to keep crab in large pieces.Do NOT boil or crab will be tough.
• Season to taste with salt and red pepper.
• Ladle into soup bowls and serve.