Best 9 Maryland Crab Soup Recipes

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.

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-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.

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.

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.

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.