MARYLAND CRAB SOUP

By á-24918

This is better the next day - I usually do the first 3 steps the day before, refridgerate, crack the claws the next day, reheat & then add the picked crabmeat before I serve the soup. Because I use the crab I picked the day of making the soup I'm not really motivated to eat soup after I've just picked & eaten crabs ;-)

Ingredients

• 2 tablespoons chopped onion
• 1 cup baby carrots sliced
• 1/2 stalk celery chopped
• 1 can (28 ounces) whole tomatoes cut into small pieces
• 1 can cut green beans (drained) or can use fresh
• 2 large potatoes - peeled & cubed
• 1 cup lima beans frozen
• 1 cup yellow sweet corn fresh or frozen
• 1 tablespoon Old Bay Seasoning
• dash of red pepper flakes (optional)
• crab claws
• 4-6 cups vegetable broth (can use beef or chicken broth)- enough to cover everything including the claws
• crabmeat

Preparation

Step 1

Saute onions, celery & carrots in olive oil until tender.
Combine everything else, including claws, (NOT crab meat) in a 6 qt saucepan.
Cover & simmer until vegetables are tender (I usually cook for about 2 hours).
Remove & crack claws - add back to pot.
5 minutes before serving add additional crabmeat.