Old-School Baltimore Crab Soup The Best Recipes

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Old-School Baltimore Crab Soup

"This crab soup recipe mirrors the traditional crab soups made by Baltimore women over the last 50 years. It is a milder-flavored, lighter-colored soup than the ones typically served in modern seafood restaurants. Homemade crab soup is a staple at most Maryland cookouts and family gatherings. Serve with crackers."

Ingredients :

• 3 carrots, sliced
• 1 ham bone
• 2/3 cup barley
• 2 tablespoons salt, or more to taste
• 2 tablespoons ground black pepper, or more to taste
• 4 cups water
• 1 small head cabbage, shredded
• 2 (14.5 ounce) cans diced tomatoes
• 3 potatoes, peeled and cubed
• 1 cup water
• 3 (15 ounce) cans white corn, drained
• 1 pound green beans, cut into 1 inch pieces
• 1 (10 ounce) package frozen lima beans
• 1 (6 ounce) package frozen peas
• 2 tablespoons seafood seasoning (such as Old Bay®), or more to taste
• 4 female blue crabs
• 4 slices bacon
• 1 cup water
• 2 (6 ounce) cans lump crabmeat, drained

Instructions :

Prep : 25M	Cook : 12M	Ready in : 4H25M

• Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside.
• Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes.
• While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.

Notes :

• There are several types of Maryland-style seafood seasonings available. The most popular brands are Old Bay® and J.O. Spice®.
• If soup is too thick, add water, one cup at a time, and stir while simmering to thin out the soup. If soup becomes too thin or watery, add a can of tomato paste, stir and simmer, this should thicken the soup to the desired texture. Again, it's merely a matter of preference.

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