Old-School Baltimore Crab Soup

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.

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

Ingredients

• 1 cup water
• 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
• ⅔ cup barley
• 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

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside.

Step 2

Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes.

Step 3

While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally.

Step 4

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.