Maryland Crab Soup
- Ready In:
- 3hrs 25mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 44.37 ml unsalted butter
- 2 large yellow onions, chopped
- 2 large celery ribs, chopped
- 1 large carrot, chopped
- 1 large green bell pepper, cored, deveined and seeded, chopped
- 1 large bay leaf
- 2.46 ml dried thyme, crumbled
- 1.23 ml ground red pepper
- 1.23 ml fresh ground pepper
- 453.59 g beef bone (or veal knuckle bones)
- 3 large new potatoes, peeled and cut into 1/2 inch dice
- 236.59 ml diagonally cut green beans, about 1/2 inch long
- 828.06 ml beef broth (preferably homemade)
- 709.77 ml water
- 78.78 ml pearl barley
- 453.59 g can whole tomato, pureed with juice
- 2.46 ml salt
- 453.59 g lump crabmeat
- 59.14 ml fresh parsley, chopped
directions
- Melt butter in heavy large saucepan or Dutch oven over medium heat.
- Add onions, celery, carrot and bell pepper and stir until lightly browned, about 10 to 12 minutes.
- Add bay leaf, thyme, ground red pepper and pepper and stir 2 to 3 minutes.
- Add bones,potatoes and beans and cook, stirring constantly 2 to 3 minutes.
- Blend in broth and 2 cups water.
- Reduce heat to low, cover and simmer 1 hour.
- Add barley and remaining cup water to soup; cover and simmer 2 hours.
- Discard bones; stir in tomato puree and salt.
- Let soup come to room temperature.
- Cover and refrigerate at least 12 hours; degrease if necessary.
- Discard bay leaf; stir crab and parsley into soup.
- Place over low heat and warm slowly, stirring as little as possible to keep crab in large pieces.Do NOT boil or crab will be tough.
- Season to taste with salt and red pepper.
- Ladle into soup bowls and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas