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Maryland Crab Soup

¼ cup onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 TBSP. olive oil
1 TBSP. Olb Bay, to taste
½ tsp. lemon pepper
1 TBSP. Worcestershire sauce
1 quart chicken broth
3 cups water
2 cups red potatoes, cubed
½ cup frozen lima beans
1 cup frozen green beans
½ cup frozen corn
28 oz. canned tomatoes with juice
1 bay leaf
1 lb. backfin or lump crab meat

In a large soup pot, saute onions, garlic and celery in olive oil over medium heat for 5 minutes.
Add Old Bay, lemon pepper and Worcestershire sauce.
Stir until vegetables are coated with spices.
Add all other ingredients except crab.
Simmer over medium heat for 50 minutes or until potatoes are done.
Add the crab, picked through for shells; simmer 10 minutes.
Serves 6-8.

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