Maryland Crab Soup
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“This recipe has a lighter beef flavor than most recipes I've tried. I have never liked MD Crab Soup because of how much it reminds me of a beef and veggie soup...UNTIL I tried it recently at a local restaurant and I loved it. You can taste the Old Bay® and the beef, yet neither are overwhelming. What you taste is a wonderful light blend of crab, beef, & veggies. My boyfriend is from MD, and he said it was the best MD Crab Soup he's EVER had.”
Maryland Crab Soup
2 recipe photos
READY IN:1hr 5mins |
SERVES:4-6 |
YIELD:1 Pot of Soup |
UNITS:US |
Ingredients Nutrition
- 5 cups water
- 2 beef bouillon cubes
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 tablespoons Old Bay Seasoning
- 1 russet potato, cubed
- 2 1⁄2 cups mixed vegetables
- 1 tablespoon onion, minced
- 1 lb jumbo lump crab meat, plus fresh crab with shell attached
Directions
- 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).
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Maryland Crab Soup