"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." — FoodJunkie
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salt, or more to taste
ground black pepper, or more to taste
1 small head
2 (14.5 ounce) cans
potatoes, peeled and cubed
3 (15 ounce) cans
white corn, drained
green beans, cut into 1 inch pieces
1 (10 ounce) package
frozen lima beans
1 (6 ounce) package
seafood seasoning (such as Old Bay®), or more to taste
female blue crabs
2 (6 ounce) cans
lump crabmeat, drained
This was a great soup! Female crabs are called "sooks" and fallis a great time to buy them cheap. You want to include the "coral" red stuff that is inthe cavities as well as the mustard to really get the flavor. It looks weird, but don't throw it out! I added an onion and a stalk of celery to this, because I've never heard of crab soup without it. Other than that, I used half water and half homemade veggie stock and it was incredible! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Old-School Baltimore Crab Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 350
** Calories from Fat: 32
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