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How to Make Old-School Baltimore Crab Soup - A Step-by-Step Guide

There's nothing quite like a warm bowl of old-school Baltimore crab soup on a chilly evening. This classic dish is a staple in the city's culinary tradition and has been enjoyed by locals and visitors alike for generations. Made with fresh lump crab meat, a medley of vegetables, and a flavorful broth, this soup is a comforting and satisfying meal that is sure to please any seafood lover.

What sets this crab soup apart from others is its rich history and connection to the Chesapeake Ba...

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Ingredients

  • 3 carrots, sliced
  • 1 ham bone
  • ⅔ cup barley
  • 2 tablespoons salt, or more to taste
  • 2 tablespoons ground black pepper, or more to taste
  • 6 cups water, divided
  • 1 small head cabbage, shredded
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 potatoes, peeled and cubed
  • 3 (15 ounce) cans white corn, drained
  • 1 pound green beans, cut into 1-inch pieces
  • 1 (10 ounce) package frozen lima beans
  • 1 (6 ounce) package frozen peas
  • 2 tablespoons seafood seasoning (such as Old Bay), or more to taste
  • 4 female blue crabs
  • 4 slices bacon
  • 2 (6 ounce) cans lump crabmeat, drained

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs 55 mins
  • Total Time: 4 hrs 25 mins
  • Servings: 12

  • Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
  • Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
  • While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
  • Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
  • Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.

    • Nutrition

    350 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 34mg
    • Sodium: 2079mg
    • Total Carbohydrate: 64g
    • Dietary Fiber: 14g
    • Total Sugars: 11g
    • Protein: 21g
    • Vitamin C: 58mg
    • Calcium: 144mg
    • Iron: 6mg
    • Potassium: 1414mg

    Categories

    Protein recipes