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Maryland Crab Soup

Source: Saveur Magazine
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Rating: 4   Reviews: 1 See Reviews
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  4 to 8 servings
3 carrots, peeled and chopped
1 medium potato, peeled and cubed
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped
1/2 pound green beans, trimmed into 1 in. pieces
1 cup fresh corn kernels (about 2 ears)
1 cup fresh or frozen lima beans
1/2 cup fresh or frozen peas
4 tablespoon worcestershire sauce
2 tablespoon Old Bay Seasoning
1 1/2 tablespoon dry mustard
Pinch red pepper flakes
One 28 ounces can whole peeled plum tomatoes
1 pound jumbo lump crabmeat
Salt and freshly ground black pepper
Maryland Crab Soup Recipe at
Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 30 minutes.

Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: don Reviewed: 02/01/2012
maryland crab soup
the recipe sounds great ...almost like mine I know its good....I also add about a cup of barley and I clean about 1/2 doz. crabs... then break them in half...put in the soup for more flavor....then when serving you put half a crab in the bowl so it looks like its crawling out of the soup.....when done with soup you can eat the crab....very good....
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