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Crabs for Soup
Maryland hard crab season runs from April to mid-November with the peak of the season coming in the fall. Soup
Crabs are Maryland female hard crabs that have their roe intact. Ours have their top shells removed and have been cleaned and frozen.
Fully thaw your soup crabs in the refrigerator overnight before use. Once thawed, soup crabs should be cooked until
the meat is opaque. The crabmeat maintains its own flavor and is enhanced by what it is cooked in.
||Edna’s Chesapeake Crab Soup
|1 tablespoon olive oil
1 medium white onion, finely chopped
small head cabbage, finely chopped
1 teaspoon minced garlic
1 bay leaf
32 oz can crushed tomatoes
1 tablespoon seafood seasoning
1/8 teaspoon black pepper
6 soup crabs, top shell removed, cleaned, and broken into halves with roe still intact (fully thawed in the
4 quarts chicken stock
1 cup fresh corn cut from the cob
1 cup diced steamed or canned potatoes
½ pound backfin crabmeat
My grandmother Edna prepared her crab soup by
adding soup crab halves to the stock. They added tremendous flavor and when served, were great fun to pick.
In a large stockpot over medium-high heat, slick the bottom of the pot with olive oil. Lightly sauté the onions and
cabbage for 7 minutes or until slightly transparent. Add in the garlic, bay leaf, tomatoes, seafood seasoning, pepper, soup crabs, and chicken
stock. Bring to a boil and boil for 8 minutes, stirring constantly. Reduce the heat to medium, and let the soup simmer for 30 minutes. Remove
the bay leaf and add the corn, potatoes, salt, and crabmeat. Cook for another 10 minutes. Serve immediately.
Yield: 4 servings
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