Reviewed: May 7, 2012

Gives a good base so you can make it your own. So as a native of Southern Maryland I had to change it up a bit. I cut the water in half (or you wouldn't be able to find the crab meat). Added 2 cans of tomato soup, 3 diced white potatoes, 1/2 tsp sugar, salt and pepper, ground cayenne pepper, about a tbsp of Franks's hot sauce and more old bay (we like spicy). BTW next time I will go with the diced tomatoes since I cut the stewed in cubes.

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Cooking Level: Intermediate

Reviewed: Mar. 29, 2012

Other than using a bag of mixed frozen veggies instead of a cup each of the lima beans, corn and carrots, and leaving out the claws, I followed this pretty closely. I live in MD and every restaurant around here has this soup on the menu. This version is as good as or better than any I've tasted. The key is in using a good quality, fresh crabmeat. I used a lb. of backfin. Delish!

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Janet

Reviewed: Feb. 10, 2012

Good, quick low calorie supper. Would try adding a potato next time as suggested by others to make it a bit more filling.

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TNHOFER

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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 18, 2012

I simply LOVE this soup!!!!

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cookingfool

Cooking Level: Intermediate

Home Town: New Castle, Delaware, USA

Living In: Kennett Square, Pennsylvania, USA

Reviewed: Jan. 9, 2012

My husband prefers this with a bit more liquid in it, so instead of 3 cups of water, we toss in the full gallon of water. Sub in peas for lima beans and use 1.5 to 2 cups of each vegetable to bulk things up a little. Other ingredients are multiplied by roughly a factor of 2, and we use the cheapest crab we can find (honestly, it doesn't make much difference in the soup, so why not go cheap?). Wonderful soup, and easy enough that my husband can make it all by himself!

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JRose

Reviewed: Dec. 20, 2011

Awesome awesome recipe. I was looking for a recipe to use because I lost track of measurements for my old recipe and this one is a keeper! I live on the Chesapeake Bay and trust me when I say people will let you know if this soup is not right! Just remember to use lump crab meat, okra and LOTS of old bay!!!! :-) The old bay is the key to happiness with this recipe!

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tanyaburrows

Reviewed: Oct. 28, 2011

Delish! Tastes just like a Chesapeake Bay restaurant crab soup. Other recipes I tried have tomato soup as a base and it just didn't cut it. I added a large potato in small diced pieces, a bay leaf, bagged frozed mixed veggies and extra Old Bay seasoning. LOVE IT! THANKS!

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tarapie

Reviewed: Oct. 5, 2011

I saulted the onions and substituted lima beans for green beans. I used all the beef broth and just added a few more vegtables then specified to thicken the soup a little. I used fresh carrots and onion and frozen green beans and corn. I didn't measure anything. My husband said it was the best thing I've made EVER! I was shocked how well it turned out myself! It only took 30 minutes to cook and tasted as good as a restraunt!!! This recipe is a keeper:0)

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Corita

Reviewed: Oct. 3, 2011

I grew up near the Chesapeake Bay and I think this soup didn't taste anything like Maryland crab soup. The broth was bland and had no depth whatsoever. Really good crab soup includes some shredded cabbage too.

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