Our Maryland soup crabs are perfect for preparing that unique comfort food on a cold day! Perfect for making crab soup, crab chowder, cream of crab soup, and crab bisque. Our soup crab meat will add tremendous flavor when making the real deal.
Thaw in lukewarm water. Once thawed, rinse in cold water. First, add to your crab soup, then add all of your other favorite ingredients. The soup crab is a great way to add that sweet flavor to many of your favorite crab soup recipes!
Maryland Soup Crabs
These crab bodies are perfect for that Chesapeake soup! (comes frozen)
"Makes excellent Maryland crab soup!" Marylou of Woodstock, GA
Maryland Crab Soup Recipe
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
Easy Crab Soup Recipe Directions:
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!
For fresh crab meat to add to your favorite Maryland cream of crab soup, please visit our crab meat page.