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Maryland Crab Soup Supreme
  • 1 large soup bone
  • 12 crab bodies and claws, cleaned
  • 3 quarts water
  • 2 large stalks celery, chopped
  • 1 large can tomatoes
  • 1/4 small head cabbage, chopped
  • 1 green pepper, chopped
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 pound jumbo lump crab meat
  • 1 pound claw crab meat
  • 1 large frozen mixed vegetables
  • sherry
Put first ten ingredients in large pot and simmer for about an hour. Add crab meat and frozen vegetables and simmer until vegetables are tender. Add sherry just before serving. Serves 10.
A flavorful medley of crabs and vegetables combine to make this hearty soup a classic. Serve with a red wine and you will learn how seafood and grapes can complement each other.
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