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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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From the first bowl of crab soup I had in Baltimore 30 yearsI search for a great recipe. I found this one 20 years ago and haven't changed a thing since. Be sure to use a big pot, this makes a lot...but it won't last long. Ingredients:
2 rasher bacon finely diced |
2 larged onion diced |
2 carrots diced |
2 stalks celery diced |
1/2 c fresh parsley |
4 c. beef broth |
2 1/2 c clam juice |
2 c water |
1 smoked ham hock scored deeply |
2 bay leaves |
1/2 teas powdered mustard |
2 t old bay seasoning |
3 c diced potatoes |
2 1/2 c canned italian tomatoes and juice |
1 c fresh or frozen corn niblets |
12 oz lump crab meat |
Directions:
1. In a large pot fry the bacon until almost crisp
2. Add the onion, carrot, celery, and parsley
3. Saute until the onion is tender
4. Add beef broth, clam juice, water, ham hock, bay leaves, mustard, and Old Bay.
5. Bring to a boil then reduce to a simmer for 10 minutes
6. Add potatoes. Simmer until tender
7. Crush the tomatoes. Add tomatoes and juice to the pot
8. Add the corn, simmer 10 more minutes.
9. Add the crab, Stir gently so the lumps are not broken up
10. Serve when crab is hot.
11. This is a real treat. A bowl of this soups with a couple of cheddar biscuits can't be beat.
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