Maryland Crab Soup

I have had a Tupperware container of crab claws in my freezer since the summer. I always save them with the intention of making soup, but for some reason I have always been mystified by Maryland crab soup recipes. Last week, I decided to jump in and make my first pot. I googled the recipe while in the grocery store and discovered that there are 1000 different ways to make it. I combined a few of the recipes to make my own, and I must say it was a huge success! J even compared it to his favorite restaurants version and Nolan said “mmmm, nummy, mommy!” So here it is, my own patented Maryland Crab Soup Recipe.

1 box of chicken stock and 1 box of beef stock (I couldn’t decide which I wanted and the mix was great!)

10-20 leftover crab claws

1 lb. crab meat

1 bay leaf

3 crushed cloves of garlic

1 onion chopped

1/2 bag frozen corn (or 3 ears fresh)

1/2 bag of frozen green beans (most recipes call for lima beans too but I am protesting here)

2-3 chopped carrots

1 28oz can of diced tomatoes (with juice)

3 cups cubed potatoes

Old Bay to taste (about 1 1/2 tablespoons)

Add beef stock, chicken stock, bay leaf, garlic, old bay and crab claws to the pot and bring to a boil, then lower heat to simmer with the lid on. Let this simmer for about 30 minutes then remove crab claws, bay leaf, garlic cloves and any foam from the pot. Now you are ready to add all of the vegetables, canned tomato and potatoes and return to a simmer. Put a lid on it for about an hour.  Now add the crab meat and and check if you need more Old Bay. Be careful here, because it is better to add too little spice then to make it too salty. At this point, it is best let to soup rest on the stove for all of the flavors blend, then reheat at meal time. We ended up not having time for this step, and it was just fine. It is even better the next day!

Enjoy!