Best 2 Old School Baltimore Crab Soup Recipes

In the vibrant tapestry of American cuisine, few dishes embody the spirit of regional pride and culinary heritage quite like Baltimore crab soup. Originating from the bustling port city of Baltimore, Maryland, this iconic soup has captured the hearts and palates of seafood enthusiasts for generations. A delectable symphony of fresh crab meat, rich broth, and aromatic spices, Baltimore crab soup is a true testament to the bounty of the Chesapeake Bay and the culinary prowess of Maryland's Eastern Shore.

This article presents two delectable variations of this classic dish: a traditional Old-School Baltimore Crab Soup and a modernized Cream of Crab Soup. Both recipes honor the essence of Baltimore crab soup while offering distinct flavor profiles that cater to diverse preferences. The Old-School Baltimore Crab Soup embodies the classic recipe, featuring a flavorful broth brimming with tender crab meat, vegetables, and herbs. The Cream of Crab Soup, on the other hand, adds a touch of creamy indulgence to the traditional recipe, creating a velvety smooth and irresistibly rich soup.

As you embark on your culinary journey to recreate these Baltimore crab soup masterpieces, you'll discover the secrets behind their delectable flavors. From selecting the freshest crab meat to mastering the art of creating a flavorful broth, each step is meticulously explained to ensure your soup turns out perfectly. Whether you prefer the traditional simplicity of the Old-School Baltimore Crab Soup or the creamy decadence of the Cream of Crab Soup, these recipes will guide you towards a truly unforgettable seafood experience.

Let's cook with our recipes!

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.

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.

Tips:

Use fresh crab meat. Fresh crab meat has a sweeter, more delicate flavor than canned or frozen crab meat. If you can't find fresh crab meat, use the best quality canned or frozen crab meat you can find.
Don't overcook the crab meat. Crab meat is very delicate and can easily be overcooked. Cook it just until it is heated through, about 2-3 minutes.
Use a good quality crab stock. A good quality crab stock will add a lot of flavor to the soup. You can make your own crab stock or use a store-bought crab stock.
Add vegetables to the soup. Vegetables add flavor, color, and nutrition to the soup. Some good vegetables to add to crab soup include celery, onions, carrots, and potatoes.
Season the soup to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or white wine.
Serve the soup hot. Crab soup is best served hot. You can garnish the soup with fresh parsley or chives.

Conclusion:

Old-school Baltimore crab soup is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. Whether you like your soup thick or thin, with or without vegetables, Old-school Baltimore crab soup is a surefire hit. So next time you're looking for a comforting and delicious soup, give Old-school Baltimore crab soup a try.