I'm from Maryland, and I like to think I have a pretty high standard for crab soup. This was the first time I've ever made crab soup on my own, and this recipe gave me the basics, and I made my own adjustments. The result was an amazing soup. My adjustments were: 1. In addition to the 1 lb crab meat I also used a container of claw meat 2. I used frozen soup veggies to cut down on time 3. I used 3 plus tablespoons of old bay PLUS crushed red peppers for extra spicy soup I'll definitely use this recipe again, but with my adjustments.

Reviewed On: Jul. 19, 2009