Maryland Crab Soup Recipe
Maryland crab soup is a vegetable based crab soup recipe instead of a cream based crab soup.
Ingredients
- 32 ounces (907 ⅕ g) Chicken Stock
- 32 ounces (907 ⅕ g) Beef Stock
- 2 Tablespoons (2 Tablespoons) Old Bay
- ¼ Cup (68 ¾ g) Worcestershire Sauce
- 2 (2) Bay Leaves
- 2 Teaspoons (2 Teaspoons) Sugar
- 12 (12) Large Maryland blue crabs steamed, cooled and picked (or 1 pound crab meat)
- 3 15 oz. (3 15 oz.) petite diced tomatoes
- 1 ½ Cup (192 g) diced carrots
- 1 ½ Cup (151 ½ g) diced celery
- 1 ½ Cup (217 ½ g) frozen peas
- 1 ½ Cup (231 g) corn 1 15 oz can
- 1 Cup (210 g) Potatoes diced
- 1 (1) Onion Diced
Instructions
- Bring the beef and chicken stock to a boil in a large stockpot, then add the Old Bay, Worcestershire sauce, bay leaves and sugar.32 ounces (907 ⅕ g) Chicken Stock, 32 ounces (907 ⅕ g) Beef Stock, 2 Tablespoons Old Bay, ¼ Cup (68 ¾ g) Worcestershire Sauce, 2 Bay Leaves, 2 Teaspoons Sugar
- Add the tomatoes, carrots, celery, corn, peas, and onion, bring to a low boil, and cook for 10 minutes.3 15 oz. petite diced tomatoes, 1 ½ Cup (192 g) diced carrots, 1 ½ Cup (151 ½ g) diced celery, 1 ½ Cup (217 ½ g) frozen peas, 1 Onion, 1 ½ Cup (231 g) corn
- Add the potatoes and cook until tender.1 Cup (210 g) Potatoes
- Add the crabmeat and cook for 10 minutes.12 Large Maryland blue crabs
- Season with salt and pepper.
- Serve garnished with chopped parsley.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 27g | Protein: 42g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 184mg | Sodium: 1691mg | Fiber: 6g | Sugar: 11g
CourseSoup Recipes
CuisineAmerican
Keywordcrab soup, maryland crab soup, soup
