Reviewed: Aug. 24, 2010

I had just been to Baltimore and had Maryland Crab Soup and so I wanted to duplicate the recipe. This recipe seemed the closest. (I gave it a 4-star instead of a 5-star because of the changes I had to make.) In place of the veggies mentioned, I used a bag of frozen veggies (peas, corn, lima beans, string beans and carrots). I also increased the Old Bay Seasoning to 2 1/2 tablespoons and added fresh ground pepper and salt. I brought the soup to a slow boil, simmered it for two hours to cook the veggies and then added the crabmeat to simmer another half hour. My husband loved it and said it tasted just like the 5-star restaurant's soup.

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Reviewer:

Denise

Cooking Level: Expert

Reviewed: Jan. 27, 2010

Great Recipe! Everyone really loved it! Some of the changes I made to the soup to give it a heartier feel and more taste: I eliminated the carrots and added in diced onions and cubed potatoes Added in 2 tbs of brown sugar and 2 1/2 tbs of Worcestershire sauce 1/4 cup lemon juice - added in at the very end after I added in the crabs 3 1/2 tbs of Old Bay - more or less. I love Old Bay so I didn't actually measure 1/2 regular sugar A whole bag of corn and lima beans Super yummy!!

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Reviewer:

nbui

Reviewed: May 2, 2007

This didn't have enough flavor for us and I did add more spices. Nice low cal. meal, thanks for sharing.

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5 users found this review helpful

Reviewer:

Marie C.

Cooking Level: Expert

Reviewed: Apr. 18, 2007

I was born and raised in St. Louis, I don't know how the Crab soup is from the East Coast. The recipe sounded awesome. I used 5 cans of crab meant. The cost of real crab meat scared me. I loved the base of the soup. The crab meat just did not seem to blend well. I do not know if I will make this again.

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Reviewer:

Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

Reviewed: Jul. 24, 2006

Awesome. I substituted a couple of things. I sauteed green peppers and celery and added it to the soup. I added 2 1/2 tablespoons of old bay. I also used mixed vegs. My daughter asked for more.

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Reviewer:

atanoyek

Reviewed: Jun. 21, 2006

GOOD

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Reviewer:

Jeegie

Cooking Level: Expert

Home Town: Suwon, Kyonggi-Do, South Korea

Living In: Baltimore, Maryland, USA

Reviewed: Feb. 18, 2006

This is a great recipe! I did change it a little though. I added fresh steamed crablegs from the grocery store.. Gives it more of the crab taste.. I also axed the lima beans, but added green beans. I used can veggies(corn, Green beans) and added whilte potatoes (peel them 1st). I used fresh celery and fresh carrots, And about 2 tablespoons more of old bay. WOW.. Was it good! Just let it cook about an hour to get the flavors going. But it was great!

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Reviewer:

Michelle U.

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Sterling, Virginia, USA

Reviewed: Jan. 10, 2006

The perfect weekday soup! This took about 10 minutes to make with the following changes: I used a 28 oz can diced tomaotes, used all beef stock instead of water/broth mix, and used about a 16oz bag and a half of frozen mixed veggies. I used 2 1/2 tbsp. Old Bay, and added 3 6 oz can crab meat just before serving. Takes me back to the Sand Bar on the boardwalk in Ocean City!!!

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Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Dec. 30, 2005

This was the first soup recipe that I ever made from scratch. My husband and I really enjoyed it. I did make some changes to the recipe. I used a bag of frozen mixed vegetables, a can of vegetable brooth, one small chopped onion and 4 small cubed potatoes. On other people's recommendation I also used 2 tbsp's of Old Bay. This gave it quite a kick but it is GOOD.

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