Old-School Baltimore Crab Soup Recipe

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Ingredients:

Serving

3 carrots, sliced
1 ham bone
2/3 cup barley
2 tbsp salt, or more to taste
2 tbsp ground black pepper, or more to taste
4 cups water
1 small head cabbage, shredded
2 (14.5 oz) cans diced tomatoes
3 potatoes, peeled and cubed
1 cup water
3 (15 oz) cans white corn, drained
1 lb green beans , cut into 1 inch pieces
1 (10 oz) package frozen lima beans
1 (6 oz) package frozen peas
2 tbsp seafood seasoning (such as old bay), or more to taste
4 female blue crabs
4 slices bacon
1 cup water
2 (6 oz) cans lump crabmeat, drained

Directions:

Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside.
Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes.
While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	174.46 Kcal (730 kJ)
Calories from fat	42.18 Kcal
		% Daily Value*
Total Fat	4.69g	7%
Cholesterol	11.29mg	4%
Sodium	1347.1mg	56%
Potassium	522.96mg	11%
Total Carbs	26.6g	9%
Sugars	6.41g	26%
Dietary Fiber	7.39g	30%
Protein	8.26g	17%
Vitamin C	36.2mg	60%
Vitamin A	0.5mg	16%
Iron	1.5mg	8%
Calcium	84.2mg	8%

Amount Per 100 g
Calories	51.9 Kcal (217 kJ)
Calories from fat	12.55 Kcal
		% Daily Value*
Total Fat	1.39g	7%
Cholesterol	3.36mg	4%
Sodium	400.73mg	56%
Potassium	155.57mg	11%
Total Carbs	7.91g	9%
Sugars	1.91g	26%
Dietary Fiber	2.2g	30%
Protein	2.46g	17%
Vitamin C	10.8mg	60%
Vitamin A	0.1mg	16%
Iron	0.4mg	8%
Calcium	25mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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