Taste Of Maryland She Crab Soup Dee Style Recipes

MARYLAND CRAB SOUP

Steps:

• Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
• Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
• Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

MARYLAND-STYLE CRAB SOUP

Steps:

• In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.

CREAM OF CRAB SOUP

Steps:

• Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.

TASTE OF MARYLAND "SHE CRAB SOUP" DEE STYLE

Steps:

• 1. In a skillet sauté onions, garlic, celery in Olive oil for 5 minutes. Drain well and set aside.
• 2. Place ham bone in a large soup pot, adding 5 cups of chic. broth. Bring to a boil, add tomatoes , turn down to simmer.
• 3. Stir in potatoes and carrots continue to low simmer.
• 4. Add 1 cup of Chic. broth, corn, green beans & lima beans, while the soups continues to simmer.
• 5. While the soup simmers, clean the crabs by opening each one and discarding the lungs & mouth. Remove the yellowish-brown tomally ( some people call it the mustard), set it aside in a bowl. Break the cleaned crabs in half and add to soup. I use left over crabs ( a rare thing at our house) which I had steamed in Old Bay seasoning the day before. You can buy cooked crabs at your market & that's just fine.
• 6. Right after adding the crabs, toss in the bay leaf, add lemon pepper, worcestershire sauce, 1 Tbs. Old Bay seasoning and the sauted mixture that you set aside earlier. Continue to simmer .
• 7. Add more Chic. broth, if needed. I like my soup with lots of broth........I add another cup. Continue to simmer.
• 8. Place the bacon in a large deep skillet and cook over med/high heat until bacon is nicely browned & crispy, about 10 minutes or so.
• 9. Remove the bacon onto paper towels to drain. Save for another recipe or have a good munch while waiting for soup to finish cooking. Stir in the tomally to the remaining bacon grease . Cook over LOW heat until mixture becomes gravy-like. Turn off pan.
• 10. Stir the cooked tomally into the soup. Add more broth if needed (remember, I like broth). Continue to simmer for 45 minutes, while adding 1 TBS. Old Bay seasoning & the lump crab meat. Stir occasionally.
• 11. Reduce heat to low, until ready to serve. Remove bay leaf before serving. If soup is too thick add water or chicken broth 1 cup at a time.