Reviewed: Oct. 25, 2009

Love this dish!! I did a few modifications though, I substituted the 3 cups of water down to one and instead added a bottle of bloody mary mix. Went with diced potatos instead of the beans and added 3 teaspoons of Old Bay. The dish came out fantastic, the bloody mary mix gave it a very nice subtle kick to it. I'm thinking of renaming this to "Mary's Bloody Crab Soup"..Whaddya think?..:-)

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MadMike

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Reviewed: Oct. 18, 2009

Very delicious! I used a carton of beef broth and decreased water to 2 1/2 C. I added a potato and celery and used frozen vegetables for soup. I put it in the crock pot for a few hours. I decided to use the 2 Tbs of Old Bay so that way everyone could decide if they wanted more.

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GURPLE

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Reviewed: Oct. 18, 2009

Love this dish! Fast, easy, and healthy. To make it really great, changes the two TBs onion to one half small onion, diced. Add one half cup of celery, diced thin. Sautée onion and celery with a Tablespoon of butter until soft. Do this as the first step in the recipe, using the same pot you will be making the soup in. Frozen veggies are fine. I prefer diced tomatoes. The recipe is light on the Old Bay, I use 4 TBs. Add a two shots of of Franks Red Hot Sauce (flavor but not bitter like Tobasco). Enjoy.

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Jon

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Reviewed: Sep. 30, 2009

This was my first time making any kind of soup. I made some adjustments, but it tasted JUST like what you would get at a seafood restaurant in Maryland! Gave some to my sister and she and her husband loved it as did my 5 year old nephew! I added 3 medium red potatoes, half of a small head of cabbage, frozen mixed veggies (corn, peas, green beans), half a bag of lima beans, and a 2 tablespoons of worcestershire sauce. I also used a big can of stewed tomatoes and a big can of crushed tomatoes and the entire box of broth. I needed more broth since I was adding more vegetables. Thanks!!!!

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bethy629

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Reviewed: Sep. 27, 2009

I give it the max stars because it is unusual to get a crab soup recipe that is true to the Baltimore tradition. I agree with others, add cubed potatoes, some crushed tomatoes and even some chopped cabbage to thicken it up. Use low sodium broth if you put the full amount or more of Old Bay. Great thanks!

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maryland mom

Home Town: Baltimore, Maryland, USA

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Reviewed: Aug. 13, 2009

I am also from Maryland and although I made a number of adjustments, this is a very good basic recipe. Here is what changed: I used crushed tomatoes instead of stewed (28 oz can), used Birdseye frozen veggies, which has green beans, corn and peas (2 small bags), 1 1/2 cups cubed potatoes, 1/2 cup chopped savoy cabbage, 2 cans (not cups) of beef broth (low sodium), 1/4 cup brown sugar and 1 T. Worcheshire sauce. 3 Tablespoons of Old Bay was perfect for me, but for someone who isn't from the area, it might be a little too spicy. I cooked it much longer on low (about 2 hours), but I don't serve it until the next day so all of the flavors can develop.

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debbiesd

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Reviewed: Jul. 19, 2009

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.

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Kait

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Reviewed: Apr. 27, 2009

Delicious! I followed the advice of another poster and added 1/3 a cup of brown sugar and about tripled the amount of Old Bay and it made a HUGE difference in the taste..gives it a richer flavor. Also, adding actual pieces of steamed crab is a great addition, and really adds to the soups flavor. The soup will taste better the day after you make it, so you may want to refrigerate it immediatly and then have it for a meal the next day.

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Nicegirl100

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Reviewed: Apr. 22, 2009

Pretty good. I let it cook in the crockpot for a long time (36 hours) to give it a less watery taste.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Feb. 22, 2009

Wow!! This soup is fabulous. I made a few changes based on what other reviewers suggested: added celery, sauteed onion, celery and carrots in some olive oil prior to adding other ingredients, also added potatos. My husband went to school in Annapolis, MD so he has had his share of MD Crab Soup - this rivals the best of them and he can't stop raving. Thanks for a great recipe!

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Amy M.

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Reviewed: Feb. 9, 2009

I really did not like this recipe at all. It had very little flavor and I had to add so much more seasonings. I will not make this again.

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Panther Girl

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Reviewed: Jan. 16, 2009

This was my first attempt at MD crab soup, and I was very pleased! Froze it in bowls and it heats up marvelously for lunch!

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Kitty Rainethorne

Cooking Level: Intermediate

Home Town: Edgewater, Maryland, USA

Living In: Glen Arm, Maryland, USA

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Reviewed: Nov. 21, 2008

This is a great recipe and everyone loves it. I do modify it a bit by adding tomato juice instead of water.

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PMACK21703

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Reviewed: Aug. 29, 2008

This is almost identical to the recipe my family has used for years. One of the main differences is that I add 1/4 cup of brown sugar and 1 Tbsp. of Worchestire sauce. It may sound strange but it really gives it a "richer" flavor!

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flygirl

Cooking Level: Intermediate

Home Town: Ocean City, Maryland, USA

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Reviewed: Aug. 8, 2008

i ahve made this recipe before . and i am originally from maryland. the best soup ever!! spicy yet tasteful n delicous!!!! thanks for the help on remembering what all goes in it!!! love the recipe!!!!!!!!!!!!

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Virginia riale

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Reviewed: Jul. 31, 2008

Excellent recipe...I live in Maryland and crab soup is our specialty. This was fantastic and I added some leftover crab claws that were already covered in old bay.

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Maria

Cooking Level: Expert

Living In: Elkridge, Maryland, USA

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Reviewed: Jul. 20, 2008

We live in MD and I have been searching for a good crab soup recipe. This is fantastic and best of all, easy to prepare. I omitted the lima beans and added celery instead. I also added more Old Bay and a dash of crushed red pepper to give it some extra zing. I'll definitely be making this one for friends and family!

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Kristen F

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Reviewed: Jun. 26, 2008

This recipe is close but needs a little help. I cubed up some beef to add to the soup and instead of adding the vegetables recomended I used frozen soup mix of vegetables. That gives you the okra, corn, green beans which are more traditional of maryland crab soup.

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mrsblizz

Cooking Level: Intermediate

Home Town: Union Bridge, Maryland, USA

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Reviewed: May 30, 2008

This soup turned out very good. The family enjoyed it. Will make again.

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LTLBITZ

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 2, 2008

I have been searching for a crab soup to make for my PICKY family!!! This was EASY to make and Delicious!!! I omitted the corn and limas and added peas and green beans...one reviewer said to add potatoes but I added egg noodles(cooked first and added the last few minutes of simmer) It turned out great!!!

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