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Soups and Sauces
Soups and Sauces
Gourmet at its finest. All of our soups and sauces are blended from time-tested traditional recipes and use only the best ingredients to create flavors that will delight the taste buds. Flavorful and hearty, they are the perfect complements to any special seafood feast.
Soup Special
1 Case Vegetable Red Crab Soup
A blend of crabmeat and fresh vegetables plus a generous amount of Maryland-style seasonings in a colorful tomato base.
Twelve 15 oz cans

Reg. $74.95

Now Only $67.46


5-Star Review
I really forget how long I''ve been ordering from "Crab Place", but I think about 12 years. I grew up in MD., and was use to the fresh seafood. When I mo... More
2 months ago See All Reviews
Soups and Sauces Reg. Now Qty.
Vegetable Red Crab Soup
Vegetable Red Crab Soup is a blend of crabmeat and fresh vegetables including potatoes, green beans, corn, lima beans, carrots, onions and celery plus a generous amount of Maryland-style seasonings in a colorful tomato base. 15 oz can $6.95 $6.26  
(12 cans)
$74.95 $67.46  
Lobster Bisque
Lobster bisque is one of those indulgences everyone enjoys. A blend of fine herbs adds a wonderful note to this creamy soup. A top-quality condensed soup prepared with milk or cream. 15 oz can $6.95 $6.26  
(12 cans)
$74.95 $67.46  
Old Bay Seafood Sauces
Two classic sauces from Old Bay. Nothing completes the Maryland experience like Old Bay seasonings and sauces. 8 oz
Cocktail Sauce
$4.49 $4.04  
8 oz
Tartar Sauce
$4.49 $4.04  
Indicate the quantity you would like and press
Soups and Sauces
To prepare your soup, follow the directions on the soup label. Spice up your soup by adding a dash of Old Bay or a dollop of crème fraiche (or sour cream). A little spoonful of caramelized onions will add a little extra to any soup.
Mama's Homemade Biscuits
2 cups all-purpose flour, plus extra for rolling out
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
6 ounces cold unsalted butter, cut into 1/8 inch pieces, plus 1 tablespoon, softened
2/3 cup half-and-half, plus 1 teaspoon if the dough is too dry
These heavenly biscuits can be prepped in advanced, frozen, and then cooked at the time of service. Just add another 15 minutes in the oven. For anyone looking for a bit more biscuit sophistication, add a handful of your favorite freshly chopped herbs and a sprinkle of shredded Parmesan cheese into the biscuit mix.
Preheat the oven to 400° F.
In a medium bowl, combine the flour, cream of tartar, baking soda, and salt, and mix until well-combined. Add the butter pieces and mash with a fork until the mixture takes on a pale yellow hue. Pour in the half-and-half and mix with the fork until dough starts to form. If the dough seems too sticky, add a small amount of flour at a time until the dough is just pliable. On a floured surface, roll the dough out to about ¼ inch thick and fold it in half as many times as possible to create layers. Usually you can fold it 4 times before it becomes too difficult. Place the rolling pin on top of the folded dough and roll it out until the dough is about 2 inches thick. Using a round 2 inch cookie cutter carefully cut out 8 biscuits.
With a metal spatula, transfer the biscuits on a Silpat or parchment-lined sheet pan. If there is any dough left, make more biscuits. Once all the biscuits are on the sheet pan, bake until golden brown, about 15 minutes. Remove the biscuits from the oven, brush them lightly with the tablespoon of softened butter, and serve while still warm.
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5-Star Review

I can't say enough good things about this online shop, easy to use and worth every penny to join the VIP Club. If your order year round as we do, you save a bundle in shipping alone. Matt Cain is wonderful to work with, if you have the smallest problem, which is rare, he is right on it and makes good. Matt has been sharing his wonderful seafood with us for a few years now, and it's always, always the freshest and the best, and they have only improved over the years. All I can say is thank you for scratching my itches from a Cape May NJ ex pat. You always come through for me and thank goodness you are there, or I would be going nuts with cravings! The best, people, give them a try, you won't regret it, and don't fall for the knockoffs, this stuff is worth every penny and the real thing! Jill from Maine