Steve's Famous Maryland Crab Soup #SundaySupper
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- salt
- 4 tablespoons of butter
- i large onion finely chopped (about 2 cups)
- 1 cup of celery. diced
- 2 quarts of chicken stock preferably homemade
- 2 quarts of beef stock preferably homemade
- 1 teaspoon of red pepper flakes
- 2 tablespoons of old bay seasoning + more to taste
- 4 tablespoons of worcestershire sauce
- 1 1/2 cups cabbage finely chopped
- 1 1/2 cups of lima beans fresh or frozen
- 1 pound of potatoes diced (about 2 cups +/-)
- 2 pound bag of frozen mixed vegetables - corn peas, carrots & green beans*
- 1- 28 oz can of crushed tomatoes**
- 1 pound of lump or backfin crabmeat
- 1 pound of claw crabmeat
- Carbohydrate 0.008310625 g
- Cholesterol 15.265 mg
- Fat 5.75901375 g
- Fiber 0.00165625 g
- Protein 0.061034375 g
- Saturated Fat 3.64718925 g
- Serving Size 1 1 - 20 serving (149g)
- Sodium 40.89875 mg
- Sugar 0.006654375 g
- Trans Fat 0.403146749999999 g
- Calories 51 calories
Melt the butter in a large stockpot, then sauté the onions and celery until the onion is translucent. Add the Chicken Stock and season the soup with the red pepper flakes, Old Bay Seasoning, Worcestershire sauce, bay leaves and salt to taste. Bring to a boil, reduce heat to a simmer and add the cabbage, potatoes, Lima beans and the bag of frozen mixed vegetables. Bring the pot to a low boil for 20 minutes or until the potatoes are tender.meanwhile, place the crabmeat in a bowl and gently pick over it for any shells. Add the crabmeat and simmer for five minutes until the crabmeat is heated. Season the soup with salt, hot sauce, old bay and/or Worcestershire sauce to taste.Thin the soup with additional stock or water as needed.Remove the bay leaves and serve.
