Saturday, March 16, 2013

Rick's Maryland Crab Soup

This time of year is perfect for a nice big bowl of my Maryland Crab soup.  A family favorite, the distinctive rich flavor comes from the bacon used to start the soup.  Packed with tomatoes, vegetables and crab meat, it is sure to please you and your family.  Great during (or after) a football game, or whatever activity takes you outside. I hope it becomes your favorite Maryland crab soup as well!  Enjoy!


2  medium baking potatoes, peeled and diced into 1/2" cubes
3  carrots, peeled and diced
1  medium sweet onion, coarsely chopped
6  strips thick-sliced bacon, cut into 3/4” pieces
2 Cups cabbage, coarsely chopped
1 pkg  mixed frozen vegetables
1 can Hunt’s diced tomatoes (28 oz. can)
1 can Hunt’s tomato sauce (15 oz.)
2 Cups water
1 8 oz bottle Snow’s clam juice
1 32 oz pkg College Inn Beef Broth
1/2 Cup fresh parsley, chopped (use only fresh parsley)
1 lb claw or backfin blue crabmeat (picked to remove shells – use 2 lbs for an insanely good soup!)
2 Tbs  Heintz cider vinegar
2 Tbs  Lea & Perrins Worcestershire Sauce
2 Tbs  sugar
2-3 Tbs  Old Bay Seasoning
1/2 tsp ground black pepper (or more to taste)


A little advanced prep makes things go smoother, so follow along before lighting the stove. First, wash and peel the potatoes.

Cut the potato in half.

Cut each half in half again.

Cut the quarters into 1/2” strips.

Cut the 1/2 strips into 1/2” cubes.

Place the cubed potatoes in a bowl and fill with water.  Stir and change water several times to remove excess starch.

Peel the onion by first cutting off the stem and root ends.

Slice through just the outer layer and peel it away.

Cut he onion in half to make it easier to cut (one side will be flat).

Place the onion flat side down and cut it in half.

Turn the onion sideways and cut into pieces.

Peel the carrots.

Starting at the bottom, cut 1/2” pieces at an angle, turning the carrot as you go.

This make nice irregular shaped pieces that add visual and textural contrast.

Cut 6 strips of bacon into 3/4” pieces.

Heat a large soup pot and add 1 Tbs oil.

Add the bacon.

Fry the bacon, stirring occasionally, until it is slightly browned, do not drain the fat.

Cook until a fond develops (brown bits on the bottom of the pot).

Add the diced onion.

Add the carrots.

Add the drained potatoes.

Cook, stirring frequently, until the onions become translucent.

Add the beef broth.

Add 2 Cups water.

Add the tomatoes.

Add the tomato sauce.

Add the chopped cabbage

Add the frozen mixed vegetables.

Add the crab meat.

Add the parsley.

Add the clam juice.

Add 2 Tbs Worcestershire.

Add 2 Tbs sugar.

Add 2 Tbs cider vinegar.

Add 2 – 3 Tbs Old Bay (or to taste).

Add the fresh ground black pepper.

Bring the soup to a boil, then reduce heat and simmer for 45 minutes to 1 hour, stirring frequently.  Enjoy!

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