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Maryland Crab Soup Serves 6-8


 4 tbsp butter

1 large Vidalia onion, finely chopped

1 cup of diced celery

2 qt chicken stock

2 qt beef stock

2 tbsp Old Bay

4 tbsp Worcestershire sauce

2 bay leaves

1 cup lima beans

1 cup sliced carrots, fresh or frozen

1 cup corn, fresh or frozen

1 28 oz can crushed tomatoes

2 lb lump crabmeat

Salt and pepper to taste

 

Melt the butter in a large sauce pot and sauté the onion and celery until the onion is translucent.

 

Add the chicken and beef stock to the pot. Add the Old Bay seasoning, Worcestershire sauce, bay leaves, vegetables, crushed tomatoes and salt and pepper to taste.

 

Bring mixture to a boil and reduce the heat.  Add the crabmeat and continue to cook until the crab meat is heated.

 

At this point you can add more of any of the seasonings or even hot sauce if you desire.  The soup can be thinned at any point by adding additional stock.

 

Remove the bay leaves and serve!



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