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Maryland Crabs for Soup
Crabs for Soup
Our Soup Crabs are Maryland female hard crabs with the top shells removed and the roe intact. Maryland female crabs have a hearty, full flavor that is also slightly sweet. The flavor adds depth to soups, stews, and marinara sauces.
Cooking with Soup Crabs
Making Maryland She-Crab Soup
The Maryland method calls for lightly rinsing the soup crabs with cold water and then placing them into a large pot. Add ingredients to make a hearty tomato-based soup full of corn, potatoes, and herbs. Soup crabs are one of the first ingredients to go into the pot to allow them time to cook and add flavor to the stock.
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Maryland Soup Crabs Reg. Now Qty
Soup Crabs
Soup Crabs come frozen and must be thawed before use. Gently rinse them with cold water before placing them in the pot. 1/2 doz $41.19 $37.07  
1 doz $75.18 $67.66  
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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 refrigerator overnight)
4 quarts chicken stock
1 cup fresh corn cut from the cob
1 cup diced steamed or canned potatoes
1 teaspoon salt
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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