Maryland crab soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Baccon |
| 1 | pounds | Beef stew meat |
| 2 | pounds | Frozen mixed vegetables* |
| 10 | ounces | Pck frozen whole kernal corn* |
| 1 | cup | Celery, diced |
| Salt & pepper | ||
| 2 | tablespoons | Old Bay |
| 6 | Live crabs | |
| 1⅓ | quart | Water |
| 1 | can | Tomatoes, peeled |
Directions
*Fresh or canned vegetables can be used. I have used fresh corn on the cob. Fry baccon and put into large pot. Brown stew meat in baccon grease and add to pot along with vegetables. Add vegetables. Bring to boil and simmer for 1 hour or until stew meat is done. Add salt and pepper to taste. Clean crabs by removing top shell and devil (lungs).
Break crabs in half and add to pot along with Old Bay and boil slowly for half an hour or longer. The longer it cooks the better it tastes.