Best Taste Of Maryland She Crab Soup Dee Style Recipes

SHE CRAB SOUP (((DELICIOUS)))

She Crab Soup (((Delicious))) image

I got this recipe from a restaurant in Baltimore, Maryland many years ago. When the chef gave it to me, he, accidentally on purpose, left out the Cream Sherry, but I knew to include it. You can purchase crab roe from Charleston Seafood. It is $18.37 for 1 lb. (frozen) (shipped overnight). You can contact them at www.charlestonseafood.com or 1-(888) 609-3474. A substitute for crab roe are the yolks of hard boiled eggs. Your guests will absolutely love this VERY EASY TO MAKE SOUP.

Provided by Alan Leonetti

Categories Crab

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 ounce) cans cream of celery soup
2 (14 ounce) cans cream of mushroom soup
2 cups lump crab or 2 cups imitation crabmeat
1/3 cup crab roe
4 egg yolks (that have been hard-boiled and pushed thru sieve are a substitute for crab roe)
1/2 pint heavy whipping cream
1/8 teaspoon pepper
4 fluid ounces cream sherry
1/8 teaspoon Old Bay Seasoning
1/8 teaspoon garlic granules
1/2 teaspoon curry powder
3 crab claws (optional) or 3 crab, segments (optional)
1 dash paprika, for color

Steps:

Mix both Cream of Celery and Cream of Mushroom soups in a pot.
Add the crab meat, the claws and crab segments and slowly bring to a light boil.
Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
Serve and lightly sprinkle paprika on top of each serving.

Nutrition Facts : Calories 819.7, Fat 62.2, SaturatedFat 26.9, Cholesterol 359.1, Sodium 3267.3, Carbohydrate 45.1, Fiber 1.8, Sugar 10.7, Protein 12.8

WAYNE'S AWARD-WINNING MARYLAND CRAB SOUP

I've often spoken of all the interesting and wonderful people who cross my path. Well, Wayne Brokke is one of those people. Wayne had seen me on QVC several times, and when the opportunity arose for a trip to Savannah, he made a special point of coming in to meet me. We had a great time getting to know each other. Wayne is the owner of Wayne's Bar-B-Que in Baltimore, where he also does cooking segments for a local television station. When I mentioned to Wayne that I was writing another cookbook, he graciously offered to share a few of his recipes. They are Wayne's Cranberry Sauce, and the following recipe, which is a five-time winner of the Maryland Old Bay Soupstakes Critics and People's Choice Award. Thanks, Wayne, and continued good luck to you!

Yield yields about 8 quarts

Number Of Ingredients 21

Ingredients

4 quarts water
2 tablespoons chicken bouillon granules
2 tablespoons beef bouillon granules
6 soup crabs, or three small live crabs, cleaned and rinsed
3 cups canned crushed tomatoes
1/4 cup Worcestershire sauce
2 tablespoons Old Bay Seasoning, or more to taste
2 tablespoons sugar
1 teaspoon Tabasco sauce
2 bay leaves
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups corn kernels, fresh or frozen
1 1/2 cups green beans, fresh or frozen
1 1/2 cups lima beans, fresh or frozen
1 cup chopped cabbage
1 medium onion, chopped
2 cups cubed red potatoes, skins on
1 pound lump crabmeat, picked free of any broken shells
1 pound claw crabmeat, picked free of any broken shells
Salt and pepper

Steps:

Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules and stir until dissolved. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Skim any excess froth created by the crab parts. Add the tomatoes, Worcestershire sauce, Old Bay Seasoning, sugar, Tabasco, and bay leaves, and stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper to taste.

" SHE CRAB" CREAM OF CRAB SOUP

I got this recipe from my grandmother, who was one of my main inspirations for cooking, I think it's hard to find a good cream of crab soup that is fairly simple to make. Anyone from Maryland will appreciate this recipe.

Provided by ashmartone

Categories Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 (10 3/4 ounce) cans cream of mushroom soup
2 (10 3/4 ounce) cans cream of celery soup
2 cups half-and-half
1 cup milk
1 cup sherry wine
1 lb crabmeat (better with lump,cheaper with claw)
1/4 teaspoon red pepper
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Old Bay Seasoning

Steps:

Combine all ingredients in double boiler (so the cream doesn't burn to the bottom).
Simmer until heated through.
Enjoy.

Nutrition Facts : Calories 777.3, Fat 32.6, SaturatedFat 14, Cholesterol 117.7, Sodium 3479.6, Carbohydrate 37.2, Fiber 1, Sugar 6.8, Protein 31

MARYLAND-STYLE CRAB SOUP

Maryland-Style Crab Soup image

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

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
2 cups water
1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
2 cups cubed peeled rutabaga
2 cups chopped cabbage
1 medium onion, finely chopped
1 medium carrot, sliced
1/2 cup frozen corn, thawed
1/2 cup frozen lima beans, thawed
1/2 cup frozen peas, thawed
1/2 cup cut fresh green beans (1-inch pieces)
4 teaspoons seafood seasoning
1 teaspoon celery seed
1 vegetable bouillon cube
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh or lump crabmeat, drained

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

Taste of Maryland

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

Ingredients

1 ham bone
1/2 c sweet onion, chopped
1 clove garlic, minced
2 Tbsp olive oil
1 Tbsp lemon pepper
2 Tbsp old bay seasoning, divided
1 Tbsp worcestershire sauce
2 qt unsalted chicken broth,( 8 cups)
salt as needed. no salt if you are on a low sodium diet.
2 c unpeeled, new red potatoes washed & cubed
2 can(s) (14.5 oz) diced tomatoes
1 c frozen or fresh white corn
1 c frozen or fresh green beans, cut in 1 inch pcs.
1 c frozen lima beans
16 oz lump crab meat ( i like to use phillips crab meat) please, no canned crab meat.
4 female blue crabs
4 slice thick bacon
2 1/2 fresh carrots, sliced. i almost forgot these. they should be listed right after potatoes :)
2 stalk(s) oops, should have added justt after the onion :)

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.