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Maryland Crab Soup Recipe

Serves 6


  • 1/2 lb baccon
  • 1 lb beef stew meat
  • 2 lb frozen mixed vegetables, fresh or canned
  • 10 oz pck frozen whole kernel corn, or fresh corn on a cob
  • 1 cup celery, diced
  • Salt and pepper
  • 2 tbsp old bay
  • 6 live crabs
  • 1 1/3 qt water
  • 1 can tomatoes, peeled


1. Fry bacon and put into large pot.
2. Brown stew meat in baccon grease and add to pot along with vegetables.
3. Add vegetables.
4. Bring to boil and simmer for 1 hour or until stew meat is done.
5. Add salt and pepper to taste.
6. Clean crabs by removing top shell and devil (lungs).
7. Break crabs in half and add to pot along with Old Bay and boil slowly for half an hour or longer. The longer it cooks the better it tastes.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Seafood / Crab
Vegetable / Corn
Course:First Course

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