Old-School Baltimore Crab Soup

This traditional Baltimore crab soup is a staple at most Maryland cookouts. The long and slow simmering results in an extra-rich and tasty broth.

• Preparation Time: 30 mins
• Cooking Time: 3 hr 55 mins
• Total Time: 4 hr 25 mins
• Calories: 350 Calories

Ingredients

• 4 slices bacon
• 4 cups water
• 3 potatoes, peeled and cubed
• 1 small head cabbage, shredded
• 1 ham bone
• 3 carrots, sliced
• 2 (14.5 ounce) cans diced tomatoes
• 1 (10 ounce) package frozen lima beans
• 2 (6 ounce) cans lump crabmeat, drained
• 2 tablespoons seafood seasoning (such as Old Bay®), or more to taste
• 2 tablespoons salt, or more to taste
• 1 (6 ounce) package frozen peas
• 2 tablespoons ground black pepper, or more to taste
• 3 (15 ounce) cans white corn, drained
• 1 pound green beans, cut into 1 inch pieces
• 4 female blue crabs
• 0.66666668653488 cup barley

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.