Sunday, June 9, 2013

MARYLAND CRAB SOUP

1 very large stock pot

12 cups water
3 Knorr Beef bullion cubes
2 Knorr Chicken bullion cubes
1 large bay leaf
1/2 teaspoon dried basil
1 28 oz can of crushed tomatoes
1 small can of tomato sauce
1 15 oz can of petite cut diced tomatoes
1 bottle of Natty Boh Beer
2 slightly rounded teaspoons of Old Bay Seasoning( dont add more until after you've added the claws and cook for a 10 minutes to see if more is really needed or not)
1 bag of shredded cabbage (only use 3/4 of the bag)
1 small box frozen corn
1 small box frozen peas
1 small box frozen lima beans
1 small bag cut green beans
5 stalks of celery chopped
1 large onion chopped
5 carrots, peeled and chopped
5 very large potatoes peeled and cubed
4 slices of pre cooked bacon chopped
1 small container of claw meat
10 crab claws left over from steamed crabs
2 crabs, ( cleaned, and crack the bodies in half)

Make the liquid base adding the first 10 ingredients, cook on medium while you prep the veggies. Add the celery, cabbage, carrots and onion to the soup. Cook for about 20 minutes, then add the other veggies, and bacon. While they cook, cut up your potatoes in  good size cubes, add to soup and cook  for 30 minutes.
Once you feel the potatoes are cooked, add the claws, crab, and crab meat. Cook for 20 minutes.  You can keep the pot on 'warm" until ready to serve.
This is a large amount, so there is plenty to share!
                                                                         

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