Maryland Style Crab Soup with Crispy Soft Shell Crab

How do you make a bowl of soup as exciting to look at as it is delicious to eat? You add an incredible garnish! I took a classic Maryland crab soup, loaded with fresh crab meat, vegetables and Old Bay seasoning and topped it with a crispy soft shell crab. The crunchy crab with the slightly spicy tomato broth is a perfect combination.

  • Prep Time:20m
  • Cook Time:1h
  • Total Time:1h 20m

Ingredients

  • For the Soup
  • 2 tablespoons Tomato Paste
  • 1 cup Lima Beans
  • 1 cup Sweet Corn
  • 1 Stalk Celery, diced
  • 1 Clove Garlic, minced
  • 1/2 pound Green Breans, cut into 1" pieces
  • 1 Medium Yellow Onion, diced
  • 2 Red Potatoes, diced
  • 3 Carrots, peeled and diced
  • 2 tablespoons Olive Oil
  • 2 tablespoons Seafood Seasoning (like Old Bay Brand)
  • 2 tablespoons Worcestershire Sauce
  • 1/2 cup Green Peas
  • 2 Cans (14.5oz) Diced Tomatoes
  • 4 cups Low Sodium Chicken Stock
  • 2 cups Water
  • 1 pound Crab meat
  • For the Soft Shell Crabs
  • 6 Soft Shell Crabs, thawed
  • 2 Eggs, lightly beaten
  • 1 1/2 cups Flour
  • 1 cup Whole Milk
  • 2 teaspoons Seafood Seasoning (like Old Bay Brand)

Instructions

  1. For the soup
  2. Heat the oil in a large pot over medium heat. Add the carrots, celery, onion and garlic. Saute until onions are translucent, add the seafood seasoning, Worcestershire, tomato paste, green beans, tomatoes and potatoes, cover with the chicken stock and water. Increase heat to medium-low and bring to a simmer, reduce heat to medium and cook 20 minutes. Add the peas, lima beans, corn and crab and cook an additional 10 minutes or until potatoes are tender.
  3. For the soft shell crab
  4. Heat oil to 350⁰ in a deep fryer. Combine the eggs and milk and add the crabs. Allow to soak about 10 minutes.Combine the flour with the seafood seasoning. Remove the crabs from the egg mixture and allow to drain. Toss in the flour, shaking off any excess. Place crabs, a few at a time, in the fryer and cook for about 5 minutes, turning once, until crispy and golden brown.
  5. Portion the soup into bowls and garnish with the fried crab.

Leave a Reply

Your email address will not be published. Required fields are marked *