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Crab Soups, Chowders and Bisques
Maryland Crab Soup
- 1 pound stew beef, cut up
- 1/4 cup flour
- 1/4 cup oil
- 2 quarts water
- 1 tablespoon oregano
- 1 teaspoon each: salt and pepper
- 2 medium onions, diced
- 1 package frozen mixed vegetables, or use fresh vegetables
- 8 potatoes, diced
- Leftover vegetable juice, if available
- 4 carrots, sliced
- 1 cup tomato soup or juice
- 2 stalks celery, chopped
- 1 can stewed tomatoes (optional)
- 1/2 teaspoon Tabasco sauce (optional)
- Old Bay seasoning
- 1 pound backfin crab meat
Flour the beef and brown in oil in a Dutch oven. Add water, oregano, salt, pepper and onions. Bring to a full boil and simmer for 1 hours. Add potatoes, carrots, and celery. Cook for 10 minutes. Add frozen or fresh vegetables and cook another 20 minutes. If using canned vegetables, cook to heat only. Add tomato soup or juice, stewed tomatoes, spices, Tabasco and crab meat. Cook another 5 minutes.
Note: For more flavor, add the mustard from the inside of the crab shell along with the spices.
Easy Crab Soup
- 1 quart beef stock (canned, bouillon or homemade)
- 1 teaspoon Old Bay, or to taste
- 1/2 teaspoon red pepper, or to taste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mixed uncooked vegetables, fresh or frozen
- 1 onion, chopped
- 3 celery stalks, chopped
- 1 cup crab meat
- 4 crabs, cooked, cleaned and cut up (optional)
- 2 tablespoons ketchup
- 3 drops Worcestershire sauce
Combine all ingredients in large pot and simmer about 45 to 60 minutes, adding extra stock and adjusting seasoning if necessary. Serves 4.
South River Club Crab Soup
From 'Maryland's Way'
- 2 tablespoons butter
- 1 1/2 tablespoon flour
- 2 1/2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper
- 1 pound crab meat
- 1 cup cream
- 2 hard-boiled eggs
- Sherry to taste, about a wine glass
Melt butter and stir in flour, then the milk. Add salt, black and red pepper. Stir until well heated and thickened. Add crab meat and cream. Heat well. Add eggs which have been pressed through a sieve, then the sherry.
Vegetable Crab Soup
By Pattie Rutemiller
- 1 gallon water
- 4 ounces beef bouillon crystals
- 1/4 cup barley
- 3 cups whole tomatoes, crushed
- 1 bay leaf
- 1 teaspoon black pepper
- 1/2 pound cabbage
- 1/4 pound celery
- 1/4 pound onions
- 1/4 pound green peppers
- 1 pound frozen mixed vegetables
- 1 pound crab meat
Put water in large pot, bring to boil and add beef bouillon crystals. Add barley, tomatoes, bay leaf and pepper. Simmer for 1 hour. Coarsely chop cabbage, celery, onions and green pepper. Add to soup and simmer hour. Then add mixed vegetables and crab meat and simmer until vegetables are tender. Yields 24 cups.
Carole's Maryland Crab Soup
- Ham bone
- 1 large onion, diced
- 3 stalks celery, diced
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon Old Bay seasoning
- 3 quarts water
- 3 to 4 potatoes, diced
- 3 carrots, diced
- 10-ounce package frozen lima beans
- 10-ounce can shoepeg corn
- 16-ounce can tomatoes, chopped
- Cabbage, optional
- 6-ounce can tomato paste
- 1 pound claw crab meat
Put ham bone, onion,celery and spices in a large pot. Add 3 quarts water and bring to a boil. Reduce heat and simmer for 2 hours. Remove ham bone from water, cut any remaining ham from the bone and return to pot. Add vegetables and tomato paste and cook for 30 minutes. Ten minutes before soup is done, add crab meat and heat through. Serves 8.
Cream of Crab Soup
from "Maryland Seafood Cookbook II."
- 1 pound Maryland backfin crab meat
- 1/2 cup butter or margarine
- 1/3 cup flour
- 1 cup chicken broth
- 1/4 teaspoon pepper
- 5 cups milk
- Salt, to taste
Remove cartilage from crab meat. Melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper and simmer for 2 minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Add crab meat to milk mixture and salt. Makes about 10 cups.
Note: The milk can include include a mixture of half-and-half, whipping cream, skim or regular milk, depending on how rich you want to make the soup.
Eric Ashe's Cream of Crab Soup
- 8 ounces flour
- 8 ounces butter
- 1 1/2 cups heavy cream
- 4 ounces shallots, chopped
- 8 ounces seafood stock
- 1 pound lump crab meat
- 1 ounce parsley, chopped
Cook flour and butter for 5 to 8 minutes to make a roux. Add heavy cream. Let simmer for about 10 minutes. Add shallots, seafood stock, crab meat and parsley. Let simmer for 15 minutes and serve. Serves 4 to 6.
Note: Soup may be served with dry sherry, if desired.
Crab Bisque
From "The Chesapeake Bay Cookbook," by John Shields
- 6 tablespoons butter
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 1/2 cup minced leeks
- 1/4 cup flour
- 1 cup fish stock or seafood stock
- 4 cups half-and-half
- 1/4 cup dry sherry, plus sherry to pass at the table
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground mace
- Dash of Tabasco sauce
- 1 pound backfin crab meat, picked over for shells
- Lightly whipped cream and paprika, for garnish
Melt butter in a soup pot, then saute onion, celery and leek until tender. Whisk in flour and cook several minutes, stirring. (Don't brown.) Off the heat, whisk in the stock, half-and-half, sherry, salt, pepper, mace and Tabasco. Return to heat and bring to a boil, stirring often. Simmer 15 minutes. Stir in crab meat and continue to simmer another 5 minutes. Ladle into soup bowls. Garnish each serving with a dollop of whipped cream and a dash of paprika. Pass dry sherry at the table and add to taste.
Maryland Cream of Crab Soup
- 2 tablespoons butter
- 1 tablespoon flour
- 2 quarts half-and-half milk
- 1/2 chopped onion
- 1/2 cup chopped celery
- Parsley, salt and pepper, to taste
- 1 pound lump crab meat
- 1/4 cup sherry
- 1/2 pint whipped cream (optional)
Melt butter in double boiler. Add flour and blend to form a roux. Slowly add half-and-half, stirring constantly. Add onion, parsley, celery and salt and pepper and cook until soup thickens. Add crab meat and sherry. Serve in individual dishes with a dollop of whipped cream on top, if desired.
Harbour House Cream of Crab Soup
- 1 pound backfin crab meat
- 4 tablespoons butter
- 1/3 cup flour
- 1 cup chicken broth
- 1/4 teaspoon pepper
- 5 cups milk
- Salt, to taste
Pick over crab meat to remove shells or cartilage. Melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper. Simmer for 2 minutes, until slightly thickened. add milk and cook slowly, stirring constantly, until thickened. Don't boil. Add crab meat to milk mixture and salt to taste. Remove from heat. Serves 6 to 8.
Note: Sherry may be served on the side, or a few dashes may be added to the soup just before serving.
Note 2: Several readers mentioned that they like to cook the soup in the top of a double boiler to avoid scorching. Another reader said she transfers the soup to a crockpot after it's made to keep it warm until serving time.
3-C Chowder (Crabby, Corny, Creamy)
From Marilyn Warren
- 1 pound Maryland crab meat
- 6 slices bacon
- 1/2 stick margarine or butter
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 medium potatoes, diced
- 1/4 cup all-purpose flour
- 2 15-ounce cans reduced-sodium chicken broth
- 1 can cream-style corn
- 1 cup freshly cooked or frozen corn
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 tablespoon Old Bay seasoning
- 1 tablespoon garlic and herb seasoning
- 1/2 pint half-and-half
In large skillet, cook bacon until done but not crisp. Remove from skillet and put on paper towel to absorb fat. In a large pot, melt margarine or butter. Add celery and onion, cooking until partially cooked. Add diced potatoes, stirring frequently so the vegetables won't stick. Cook for about 5 minutes. Sprinkle the flour over the vegetables until coated.
Add chicken broth and stir until smooth. Add reserved bacon, Reduce heat and simmer about 20 minutes, stirring occasionally to prevent sticking. Stir in cream corn, whole kernel corn, parsley and chives. Bring just to a boil. Reduce heat and simmer about 10 minutes. Gently stir in half-and-half and crab meat. Cook just until heated. Serve immediately.
Note: This recipe placed first in the soup category at the 50th annual National Hard Crab Derby and Fair held last August in Crisfield.
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