Reviewed: Mar. 30, 2013

I am also from Baltimore and this didn't cut it for me. It was a good start. After I added 2 bay leaves, 1 more T of Old Bay, a little garlic, some red and black pepper, 1 T worchestershire, 1-2 T brown sugar, and a ton more veggies (potatoes, green beans, and peas), did it taste authentic to me.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenni

Reviewed: Jan. 20, 2013

I just made this yesterday, my first time making crab soup. Also from Maryland so I wanted it to be good! Boy was it ever!! I followed the recipe mostly, using suggestions from other reviewers to tweak it a bit. I omitted the crab claws, added 2 tablespoons of Worcestershire and 2 tablespoons of brown sugar. I also used crushed tomatoes instead of stewed. Upped the Old Bay to 3 tablespoons and just used two bags of Birds Eye mixed veggies. It was even better today. Next time I'm doubling the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Joodyjr45

Reviewed: Dec. 28, 2012

I was not impressed by this at all. I followed the recipe and I thought it was bland. I added a splash of cayenne pepper and that helped a little. I feel this was a waste of crab meat. Perhaps with some experimenting it could work.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

El's Girl

Cooking Level: Intermediate

Reviewed: Nov. 10, 2012

Simple,easy awesome

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anthony

Reviewed: Nov. 3, 2012

I hate people who change recipes and then review, but I did make many changes based on other reviews. I used 2 cans of low-sodium beef broth as the base (and no water at all), added some shredded cabbage, 2 medium red potatoes (diced), celery, used only one can of stewed tomatoes and mashed them slightly, and one (14.5oz) can of crushed tomatoes. I added Worcestershire and brown sugar to taste. I used a small can of corn, small can of peas, and regular sized can of green beans (all drained - and low-sodium where I could find them). I REALLY wanted to try the soup, even though crabs are out of season. I used 8oz of Phillips claw meat and 8oz of Phillips 'special.' The soup was SUPERB and we'll be eating leftovers tonight. *****And yes, I live in Maryland.*****

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Berni

Reviewed: Sep. 8, 2012

i jus got done making it and its good.love it

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

antonio white

Reviewed: Sep. 7, 2012

really tasty and easy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EMEEHAN

Reviewed: Sep. 5, 2012

I too am from Maryland, and had leftover crabs to make soup with. I used a bag of frozen mixed veggies, 3 c of beef broth -- and the leftover claws from yesterday's steamed crabs. Fantastic!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LisaR

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

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!

Was this review helpful? [ YES ]
3 users found this review helpful