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Bay Country Crab Soup
  • 1 pound beef shin, bone-in
  • 3 quarts water
  • 1 large onion, chopped
  • 2 large stalks celery, chopped
  • 1 1-pound can tomatoes
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 10-ounce package frozen mixed vegetables
  • 1 pound Maryland backfin crab meat
  • 1/2 pound Maryland claw crab meat
Place the first eight ingredients in a large pan 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 soup.
Few recipes establish a cook's reputation as well as a recipe for a flavorful crab soup. Try this bountiful Bay rendition. It's truly a name maker.
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