MARYLAND-STYLE CRAB SOUP
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
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.
MARYLAND CRAB SOUP
The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.
Provided by Cindy Chaney
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 21.5 g, Cholesterol 51.8 mg, Fat 1.3 g, Fiber 5.3 g, Protein 17.8 g, SaturatedFat 0.3 g, Sodium 882.2 mg, Sugar 5.6 g
ROASTED BEET, CRAB AND VEGETABLE SOUP
We were hungry for something different one night and created this hearty soup recipe using veggies grown in our garden and ingredients readily found in our pantry. Vegetables may be substituted to your own liking. Serve with toasted French bread to complete the meal.
Provided by Lyndal Khaw Nichols
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
- Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.7 g, Cholesterol 10.9 mg, Fat 10.3 g, Fiber 8.7 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 1452.8 mg, Sugar 13.7 g
CREAMY CLAM, CRAB, AND VEGETABLE SOUP
Tastes of seafood, butter, cream, vegetables...and a bit of zing!
Provided by JuliannaPie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.
Nutrition Facts : Calories 625.8 calories, Carbohydrate 61.8 g, Cholesterol 145.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 39.5 g, SaturatedFat 12 g, Sodium 1291.8 mg, Sugar 6.2 g
OLD-SCHOOL BALTIMORE CRAB SOUP
This crab soup recipe mirrors the traditional crab soups made by Baltimore women over the last 50 years. It is a milder-flavored, lighter-colored soup than the ones typically served in modern seafood restaurants. Homemade crab soup is a staple at most Maryland cookouts and family gatherings. Serve with crackers.
Provided by FoodJunkie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 4h25m
Yield 12
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside.
- Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes.
- While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 64.3 g, Cholesterol 33.6 mg, Fat 3.5 g, Fiber 14.3 g, Protein 21.1 g, SaturatedFat 0.8 g, Sodium 2079.4 mg, Sugar 10.6 g
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