Soup CrabsOur Maryland soup crabs are perfect for preparing that unique comfort food on a cold day! Perfect for soups and chowders, these crabs for soup will add tremendous flavor and sure to please the crowd.
Thaw in lukewarm water. Once thawed, rinse in cold water. Add the crab first to your soup, then add all of your other favorite ingredients. The soup crab is a great way to give many of your favorite soups that extra sweet flavor!
"Makes excellent Maryland crab soup!" Marylou of Woodstock, GA
Classic Maryland Crab Soup
1 can of whole plum tomatoes (peeled) save the juice
1/2 cup chopped onion
1 tablespoon vegetable oil
1.5 cups of mixed frozen vegetables
1.5 cups of cubed hash brown potatoes
2 cups of chicken or beef broth
10 oz. of lump crab meat
1 tsp of black pepper
1 tsp Worcestershire
In a bowl, add tomatoes and their juice in a bowl, breaking tomatoes into small pieces. In a pan on medium-high heat, add oil and heat. Add onion to the pan and cook unil they start to soften (about 5 mins.) while stirring. Add veggies, potatoes and Old Bay and stir. Next, add tomatoes and their juice along with the broth to a pot. Bring to a slow boil and then lower the heat to med. Cook about 6-7 minutes. Add lump crab meat and cook about 4-5 mins. while stirring in crab. Serve with oyster crackers or toasted french bread. Enjoy!