WebAdd the remaining stock, tomato sauce (or crushed tomatoes), bay leaf, oregano, red peppers, potatoes and carrots and cook 20 minutes, or until the vegetables are tender. …
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See Also: Crab Recipes, Soup RecipesShow details
Real Maryland Crab Soup is quite peppery. At the Wharf Rat, you can see the pepper flakes on top. I like to cut some of the meat off the beef bone into small pieces. Heat a large soup pot to a tad hotter than medium, adding enough oil to coat the bottom.
This crab soup is the real stuff — genuine Maryland crab soup, direct from the Chesapeake Bay area. Place stewed tomatoes, 3 cups water, beef broth, lima beans, corn, sliced carrots, chopped onion, and Old Bay seasoning in a 4-quart pot.
Directions. Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes. Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture.
Or combine them half-and-half, a true win-win! Step 1: In a medium pot, melt butter and stir in flour until dissolved. Add milk and celery salt and bring to a gentle boil over medium-high heat. Step 2: Reduce heat to medium, add half-and-half, lemon juice, sherry and handpicked Maryland jumbo lump crabmeat.