| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The original and traditional crab soup direct from the Chesapeake Bay. Submitted by Bob Zalner from Bel Air, MD.

Darn Good Maryland Crab Soup

1 large onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
2 tablespoons olive oil
2 (14.5-ounce) cans mixed vegetables, drained
3 (14.5-ounce) cans stewed tomatoes, chopped
2 potatoes, peeled and cut into 1/2-inch cube

2 carrots, peeled and chopped
2 (14.5-ounce) cans beef broth
2 (14.5-ounce) cans water
1 1/2 tablespoons crab seasoning mix
2 pounds crabmeat

1. Saute onion, carrots and celery in olive oil until tender. Add drained mixed vegetables. Add chopped tomatoes with liquid. Add all remaining ingredients, except the crab and bring to a boil. Simmer until vegetables are tender about 20 minutes. Stir in crab, remove from heat and let stand for 5 minutes.

Makes 8 servings.