Baltimore Crab Soup Recipes

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.

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.

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.