Old-School Baltimore Crab Soup

4.6
(12)
10 Reviews
3 Photos

This crab soup recipe mirrors the traditional crab soups made by Baltimore women over the last 50 years. It is a milder-flavored, lighter-colored soup than the ones typically served in modern seafood restaurants. Homemade crab soup is a staple at most Maryland cookouts and family gatherings. Serve with crackers.

Submitted by FoodJunkie
Updated on July 13, 2023
3
Prep Time:
30 mins
Cook Time:
3 hrs 55 mins
Total Time:
4 hrs 25 mins
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Tips

There are several types of Maryland-style seafood seasonings available. The most popular brands are Old Bay and J.O. Spice.

If the soup is too thick, add water, 1 cup at a time, and stir while simmering to thin out the soup. If the soup becomes too thin or watery, stir in a can of tomato paste and simmer until thickened to the desired texture. It's merely a matter of preference.

Nutrition Facts (per serving)

350 Calories
4g Fat
64g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 350
% Daily Value *
Total Fat 4g 4%
Saturated Fat 1g 4%
Cholesterol 34mg 11%
Sodium 2079mg 90%
Total Carbohydrate 64g 23%
Dietary Fiber 14g 51%
Total Sugars 11g
Protein 21g 42%
Vitamin C 58mg 65%
Calcium 144mg 11%
Iron 6mg 32%
Potassium 1414mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.