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taste of maryland "she crab soup" dee style

(1 rating)
Dee_Tourville avatar
Recipe by
Dee Tourville
@Dee_Tourville
FC, FL

I love crab soup. My recipe is a little bit of this & that from many Maryland She Crab recipes :) This takes a bit longer to cook then most crab soups out there....as it is a long simmering soup which really blends in the flavors. Feel free to add more veggies and tweak as you please! The cook time is a rough estimate....simmer to done :)

(1 rating)
yield 6 to 8
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For taste of maryland "she crab soup" dee style

  • 1
    ham bone
  • 1/2 c
    sweet onion, chopped
  • 1 clove
    garlic, minced
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    lemon pepper
  • 2 Tbsp
    old bay seasoning, divided
  • 1 Tbsp
    worcestershire sauce
  • 2 qt
    unsalted chicken broth,( 8 cups)
  • salt as needed. no salt if you are on a low sodium diet.
  • 2 c
    unpeeled, new red potatoes washed & cubed
  • 2 can
    (14.5 oz) diced tomatoes
  • 1 c
    frozen or fresh white corn
  • 1 c
    frozen or fresh green beans, cut in 1 inch pcs.
  • 1 c
    frozen lima beans
  • 16 oz
    lump crab meat ( i like to use phillips crab meat) please, no canned crab meat.
  • 4
    female blue crabs
  • 4 slice
    thick bacon
  • 2 1/2
    fresh carrots, sliced. i almost forgot these. they should be listed right after potatoes :)
  • 2 stalk
    oops, should have added justt after the onion :)

How To Make taste of maryland "she crab soup" dee style

  • 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.
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