Maryland crab soup

Maryland crab soup

Recipe by: Cindy Chaney


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  • 2 (14.5 ounce) cans stewed tomatoes
  • 3 cups drinking water
  • 1 cup refreshing lima beans
  • 1 cup frozen corn kernels
  • one cup sliced carrots
  • two tablespoons chopped onion
  • 2 tablespoons Previous Bay Seasoning TM
  • 2 cups beef broth
  • one pound blue crab crabmeat
  • 10 blue crab claws, steamed (optional)
  • 1 gallon water
  • Add all elements to listing
  • Add all elements to list


  1. Spot entire tomatoes, drinking water, lima beans, corn, sliced carrots, chopped onion, Outdated Bay seasoning, and beef broth, in a four quart pot. Heat to simmer, include, and cook for five minutes.
  2. Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
  3. Stir crabmeat (and crabs claws, if wanted) into tomato and vegetable mixture. Cover and simmer 10-fifteen minutes lengthier. Provide hot.

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This is a great recipe for crab soup. I am from MD and can get this in dining places but have been looking for a recipe like this for a long time. I do add some additional things, like chopped ca.

I grew up in close proximity to the Chesapeake Bay and I consider this soup didn’t style anything at all like Maryland crab soup. The broth was bland and experienced no depth whatsoever. Actually very good crab soup consists of some shredd.

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