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Maryland Crab Soup with Vegetables

4 quarts water
2 TBSP. chicken bouillon granules
2 TBSP. beef bouillon granules
2 TBSP. Old Bay
1/4 Worcestershire sauce
2 bay leaves
2 TBSP. sugar
Salt and black pepper
6 crabs
3 cups canned tomatoes
1 tsp. hot sauce
1 1/2 cups sliced carrots
1 1/2 cups diced celery
1 1/2 cups corn, fresh or frozen
1 1/2 cups green beans, fresh or frozen
1 cup diced cabbage
1 medium onion, chopped
2 cups cubed red potatoes
1 lb. lump crabmeat, picked clean
1 lb. claw crabmeat, picked
Parsley leaves chopped, for garnish

Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, Old Bay, Worcestershire sauce, bay leaves and sugar.
Stir until bouillon is dissolved.
Season with salt and pepper.
Cut the whole crabs in half, add them to the pot and bring to a second boil.
Remove whole crabs after 5 to 10 minutes.
Skim any excess froth created by the crab parts.
Add the tomatoes and hot sauce; stir to combine.
Add the carrots, celery, corn, green beans, lima beans, cabbage and onion.
Bring to a low boil and cook for 10 minutes.
Add the potatoes and cook until tender.
Add the crabmeat and cook 10 minutes.
Season with salt and pepper.
Garnish with chopped parsley.
Serves 8.

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