Maryland Crab Soup
Try this Maryland Crab Soup for dinner tonight
Jan 26, 2016 | 1:49 pm
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Nothing says Maryland like fresh, sweet crabs, but add a dash of the state’s favorite Old Bay seasoning and you have one creamy, rich seafood soup that is more than a local favorite, it’s a time-honored tradition. Our recipe uses the classic spicy Old Bay seasoning and a splash of dry sherry.
4
Servings
1144
Calories Per Serving
Deliver Ingredients
Ingredients
- 2 Cups canned, diced tomatoes
- 3 Cups chicken or fish stock
- 2 Cups beef stock
- 2 Tablespoons seafood seasoning, such as Old Bay
- 2 Tablespoons Worcestershire sauce
- 1 Cup carrots, diced
- 1 Cup celery, diced
- 1 Cup lima beans, fresh or frozen
- 1 Cup corn kernels, fresh or frozen
- 1 medium onion, diced
- 1 Pound blue crab meat (shells picked)
- 1 Pound claw meat
Directions
Combine the tomatoes, chicken or fish stock, beef stock, seafood seasoning, and Worcester sauce in a large pot over medium heat and bring to a boil. Add the carrots, celery, lima beans, corn, and onion. Reduce the heat to a simmer. Cover, and cook for about 10 to 15 minutes.
Stir the crab meat into the broth, and cover. Cook the soup for another 10 to 15 minutes and serve hot.
Nutritional Facts
Total Fat
43g
61%
Sugar
12g
13%
Saturated Fat
12g
50%
Cholesterol
361mg
100%
Carbohydrate, by difference
97g
75%
Protein
93g
100%
Vitamin A, RAE
460µg
66%
Vitamin B-12
10µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
215mg
22%
Choline, total
98mg
23%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
1µg
0%
Folate, total
132µg
33%
Iron, Fe
7mg
39%
Magnesium, Mg
135mg
42%
Manganese, Mn
1mg
56%
Niacin
20mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
784mg
100%
Riboflavin
1mg
91%
Selenium, Se
108µg
100%
Sodium, Na
2866mg
100%
Water
454g
17%
Zinc, Zn
17mg
100%
