Description

This Maryland Crab Soup is a family recipe that has been passed down for generations. Beef, bacon, and plenty of vegetables set the stage for this red crab soup seasoned to perfection with Old Bay.

Scale

Ingredients

4 short ribs of beef or boneless country style ribs (about 1.25 pounds), cut into bite-sized pieces
8 slices bacon, chopped
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1/4 head cabbage, chopped
1 can (28 ounces) whole peeled tomatoes with juice, chunked
2 tablespoons old bay seasoning
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground red pepper
2 bay leaves
4 quarts water
2 lbs potatoes (such as russet potatoes), cubed
1 bag (12 ounces) frozen mixed vegetables
1 bag (12 ounces) frozen lima beans (fordhook preferred)
1 bag (12 ounces) frozen peas
1 can (15 ounces) corn (mitchell’s whole kernel fancy white sweet corn preferred)
1 to 2 lbs crab meat (claw meat recommended)

Instructions

In a large stock pot, heat two tablespoons of oil over medium high heat.

Add beef and brown lightly on all sides. If much liquid and fat remain, drain off all but a tablespoon or so.

Add bacon and cook, stirring often until cooked but not crispy.

Add in onion, carrots, celery, and cabbage and saute for a few minutes until the vegetables soften slightly. Season with the salt, black pepper, red pepper, and Old Bay.

Stir in the tomatoes with their juices, bay leaves, and water and bring to a boil over high heat. Reduce to a simmer and cook for 1 hour.

After an hour, add in the frozen veggies, frozen lima beans, frozen peas, corn and potatoes. Bring to a boil once more and simmer for 1 hour.

Add in the crab meat and simmer on low heat for another hour, then serve.

Notes

This soup tastes even better the next day! Simply keep it in your refrigerator and reheat on the stove or in the microwave when ready to eat.
Add up to one more quart of water to soup if needed.