Taste of Maryland "She Crab Soup" Dee Style

Dee Tourville

By
@Dee_Tourville

I love crab soup. My recipe is a little bit of this & that from many Maryland She Crab recipes :)
This takes a bit longer to cook then most crab soups out there....as it is a long simmering soup which really blends in the flavors. Feel free to add more veggies and tweak as you please! The cook time is a rough estimate....simmer to done :)


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Comments:

Serves:

6 to 8

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1
ham bone
1/2 c
sweet onion, chopped
1 clove
garlic, minced
2 Tbsp
olive oil
1 Tbsp
lemon pepper
2 Tbsp
old bay seasoning, divided
1 Tbsp
worcestershire sauce
2 qt
unsalted chicken broth,( 8 cups)
salt as needed. no salt if you are on a low sodium diet.
2 c
unpeeled, new red potatoes washed & cubed
2 can(s)
(14.5 oz) diced tomatoes
1 c
frozen or fresh white corn
1 c
frozen or fresh green beans, cut in 1 inch pcs.
1 c
frozen lima beans
16 oz
lump crab meat ( i like to use phillips crab meat) please, no canned crab meat.
4
female blue crabs
4 slice
thick bacon
2 1/2
fresh carrots, sliced. i almost forgot these. they should be listed right after potatoes :)
2 stalk(s)
oops, should have added justt after the onion :)

Directions Step-By-Step

1
In a skillet sauté onions, garlic, celery in Olive oil for 5 minutes. Drain well and set aside.
2
Place ham bone in a large soup pot, adding 5 cups of chic. broth. Bring to a boil, add tomatoes , turn down to simmer.
3
Stir in potatoes and carrots continue to low simmer.
4
Add 1 cup of Chic. broth, corn, green beans & lima beans, while the soups continues to simmer.
5
While the soup simmers, clean the crabs by opening each one and discarding the lungs & mouth. Remove the yellowish-brown tomally ( some people call it the mustard), set it aside in a bowl. Break the cleaned crabs in half and add to soup. I use left over crabs ( a rare thing at our house) which I had steamed in Old Bay seasoning the day before. You can buy cooked crabs at your market & that's just fine.
6
Right after adding the crabs, toss in the bay leaf, add lemon pepper, worcestershire sauce, 1 Tbs. Old Bay seasoning and the sauted mixture that you set aside earlier. Continue to simmer .
7
Add more Chic. broth, if needed. I like my soup with lots of broth........I add another cup. Continue to simmer.
8
Place the bacon in a large deep skillet and cook over med/high heat until bacon is nicely browned & crispy, about 10 minutes or so.
9
Remove the bacon onto paper towels to drain. Save for another recipe or have a good munch while waiting for soup to finish cooking. Stir in the tomally to the remaining bacon grease . Cook over LOW heat until mixture becomes gravy-like. Turn off pan.
10
Stir the cooked tomally into the soup. Add more broth if needed (remember, I like broth). Continue to simmer for 45 minutes, while adding 1 TBS. Old Bay seasoning & the lump crab meat. Stir occasionally.
11
Reduce heat to low, until ready to serve. Remove bay leaf before serving. If soup is too thick add water or chicken broth 1 cup at a time.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Hashtags: #Fall, #crabs, #plentiful