Basic Baltimore Crab Soup

Easy to make and a Baltimore institution!

Ingredients and directions:
To 1 gallon of very hot water add:
1 lb. stew beef, diced and browned with fat
4 beef bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. seafood seasoning
3 slices bacon, halved
1 stalk celery, diced
1 large can tomato paste

Cook 1 hour over med-high heat in an uncovered pot.  After 1 hour add:
2 packages frozen mixed vegetables
3 large potatoes, diced
1 large onion, diced
1 small cabbage, shredded
1/4 cup barley

Cook for 1 hour over medium heat.  After 1 hour add:
1 lb. backfin or regular crabmeat
1 lb. claw crabmeat
Heat through.
Courtesy The Crab Cookbook by Whitey Schmidt.

Chester River Tomato Soup

Using luscious fresh ripe tomatoes makes this delectable soup one of our favorites.

Ingredients:
6 Tbsp. extra-virgin olive oil
small piece of dried chili pepper, crumbled
1 1/2 cups 1 inch stale bread cubes
1 medium onion, finely chopped
2 garlic cloves, finely chopped
5 medium fresh tomatoes, peeled and chopped
3 Tbsp. chopped fresh basil
salt
6 cups beef stock or water, or a combination of the two
freshly ground black pepper
extra virgin oil to garnish

Instructions:
Heat 1/4 Tbsp. of the oil in a large pan.  Add the chili pepper and stir for 1 to 2 minutes.  Add the bread cubes and cook until golden, then remove to a plate and drain on paper towels.  Add the remaining oil, the onion, and the garlic to the pot and cook until the onion softens.  Stir in the tomatoes, basil and reserved bread cubes.  Season with salt.  Cook over moderate heat, stirring occasionally, for about 15 minutes.  Meanwhile, heat the stock or water to simmering.  Add it to the tomato mixture and stir well.  Lower the heat and simmer for about 20 minutes.  Remove from the heat and use a fork to mash together the tomatoes and bread.  Season with pepper and more salt if necessary.  Allow to stand for 10 minutes.  Just before serving, swirl in a little olive oil.
Courtesy Chesapeake Bay Soups by Whitey Schmidt

Cream of Crab Soup

We will be featuring different recipes for cream of crab soup in future updates.  This one is an old time recipe.

Ingredients:
1 lb. crab meat
1 small onion, finely chopped
1 Tbsp. butter
1 cup chicken stock (the stronger the better)
1 quart rich milk
1 Tbsp. parsley, finely chopped
1/2 tsp. celery salt
1/2 tsp. mace
dash of red pepper
salt and pepper to taste
1/4 cup sherry
flour to thicken

Instructions:
Cook onion in butter until transparent; add chicken stock and slowly pour in milk.  Add all the other seasonings except sherry.  Stir in crab meat and simmer 15 minutes.  Make a thin paste with about 2 tbsp. flour and a little water; stir into soup to thicken.  Before serving, remove from heat and stir in sherry.

Oyster Stew

Ingredients:
2 quarts to 1 gallon standard oysters (reserving liquid)
1 gallon milk
1 can Pet milk or similar
1 bottle clam juice
1 lb. butter
1/2 stalk celery chopped
salt to taste

Instructions:
Over medium low heat, melt butter in a large stock pot. Add celery and cook until soft.  Add oysters and cook until edges of oysters curl up.  Add oyster liquid and remaining ingredients and cook over low heat until hot, stirring frequently to prevent burning.  

Another version of this elegant soup.

Ingredients:
1 lb. crabmeat
2 cans potato soup
1 qt. Half & Half
1/4 lb. butter
1/2 tsp. celery salt
1 Tbsp. parsley
a little minced onion
salt & pepper to taste

Instructions:
In a large saucepan, combine Half & Half with potato soup.  Add butter and the rest of the seasonings.  Heat slowly and stir often.  Add crabmeat and mix well.  Simmer about 20 minutes, stirring often.  Do not boil.  If you like you can add seafood seasoning or Tabasco sauce to taste.  

Maryland Crab and Corn Stew

An Eastern Shore combo!

Instructions:
1 medium onion, chopped
2 cups potatoes, peeled and diced
2 cups water
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. white or black pepper
12 oz. or 1 lb. backfin crabmeat
1 cup whole kernel corn
1 large tomato, peeled and chopped
1 medium green pepper, chopped
1 1/2 cups half and half

Instructions:
Put onions, potatoes, water, oregano, salt and pepper in a large pot.  Bring to a boil, lower heat and simmer for 25 minutes or until potatoes are tender.  Mix in crabmeat, corn, tomatoes and green peppers.   Continue cooking for 5 minutes.  Add half and half.  Cook until heated through.  Serve at once or refrigerate for 1 or 2 days (do not boil when reheating).  Serve with bread or rolls. 

Another great version of this Chesapeake classic.

Ingredients:
1 cup butter
2 quarts oysters, with liquid
1/2 tsp. ground black pepper
2 1/2 tsp. Bon Appetit
1 Tbsp. Worcestershire sauce
1/4 tsp. instant onion powder
1/8 tsp. oregano leaves
2 quarts milk
1 quart half and half or light cream

Instructions:
In 6 quart enamel or stainless steel kettle, melt butter.  Add oysters with liquid and the next 5 ingredients.  Simmer 5 minutes, stirring occasionally.  Stir in milk and cream.  Heat slowly.  Do not let stew boil.  Makes 5 quarts.  This recipe can easily be halved.
Courtesy 100 Best Recipes For 100 Years by McCormick

Bay Country Crab Soup

A flavorful rendition of Maryland's most famous soup!

Ingredients:
1 lb. beef shin, bone in
3 quarts water
1 large onion, chopped
2 large stalks celery, chopped
1 1lb. can tomatoes
1 Tbsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 10oz. package frozen mixed vegetables
1 lb. regular or backfin crabmeat
1/2 lb. claw crabmeat

Instructions:
Place the first 8 ingredients in a large pot and simmer, covered, until meat is very tender, about 3 hours.  Add the rest of the ingredients and simmer, covered until vegetables are done.  Makes about 5 quarts of soup.
Courtesy The Crab Cookbook by Whitey Schmidt.