Saturday, February 4, 2012

Family Recipe Maryland Crab Soup

So this is the recipe my mother made growing up. It wasn't anything that I ever thought about. Then on a trip to Baltimore, I ordered a bowl in a restaurant, and it tasted just like I remembered. We get a bowl at the restaurant every time we go back to Baltimore.

After writing about the Crab Cakes, D and I wondered if the soup recipe was from Old Bay. I looked at it and all the vegetables were the same, so we decided to try it out. Yep, it is the recipe.

D used 2 cans of canned mixed veggies (carrots, green beans, potatoes and corn) drained in place of the vegetables, because I like my vegetables mushy in soup.


Photo by ALB

A mix of hearty vegetables and fresh lump crabmeat, Maryland Crab Soup reminds us of meals in mom’s kitchen, when the smell of blue crabs and OLD BAY® filled the entire house. This recipe serves ten loved ones.

1 can (28 ounces) whole tomatoes, cut into small pieces (used diced)
3 cups water
2 cups beef broth
1 cup lima beans, frozen (canned mixed vegetables)
1 cup baby carrots, sliced (canned mixed vegetables)
1 cup yellow sweet corn, frozen (canned mixed vegetables)
2 tablespoons McCormick® Chopped Onions (D used 1/3 cup of fresh onions)
1 tablespoons OLD BAY® Seasoning
1 pound crabmeat

In 4-quart saucepan, combine tomatoes, water, broth, lima beans, carrots, corn, onions and OLD BAY.

Bring to boil on medium heat. Reduce heat to low. Cover and simmer 5 minutes.

Add crabmeat. Cover and simmer 10 minutes.

Nutritional Info
Calories: 101; Fat: 1 g; Carbohydrates: 12 g; Cholesterol: 35 mg; Sodium: 682 mg; Fiber: 3 g; Protein: 11 g

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