Ingredients:
group #1
4 cups crab stock
1 onion, chopped
2 stalks celery, diced
2 carrots, sliced into coins
9 oz fresh or frozen lima beans
1 large russet potato, diced
3 tablespoons Old Bay
2 tablespoons Worcestershire sauce
28 ounces canned diced tomatoes
group #2
1 cup sliced cabbage
1 cup diced green beans
9 oz fresh or frozen corn kernels
9 oz fresh or frozen peas
16 oz blue crab claw meat
Directions:
Place the ingredients from group #1 in a 6 quart slow cooker. Cook on low for 8-10 hours. Add the ingredients from group #2. Stir. Continue to cook 1-2 additional hours.
My thoughts:
January is National Soup Month!
Can you believe that I have lived in Baltimore all my life and until very recently, I hadn’t made Maryland Crab Soup? I’ve had it plenty of course but never have tried to make it myself. Traditionally it is simmered on the stove-top (or occasionally, outside on a burner) but I thought I’d try my hand at a slow cooker version. Honestly, I liked it better than the stove-top version I made first and have had in the past. It somehow tasted fresher and the flavors were deeper. The fact that it was much easier to make was just the icing on the cake. Or the lima bean in the soup so to speak.
mmmm Maryland crab soup! this looks awesome
interesting. my family's version is basically beef barley soup with old bay and crabmeat in, but i dig this interpretation. might give it a go in a week or so.
That's interesting, Laura! I've never heard of a Maryland crab soup with barley before.
ayup. might just be a Dundalk thing, though. 🙂 is what my mom always did, because her mom and aunt always did it, because THEIR mom always did it.