For a richer flavor, use homemade chicken or vegetable stock instead of water. Adjust the seafood seasoning to your preference. Some prefer a spicier soup, while others like a more subtle flavor. If you can't find female blue crabs, you can substitute with additional lump crabmeat. Consider adding a splash of sherry to the soup during the last 15 minutes of simmering for a more complex flavor profile.
Old-School Baltimore Crab Soup
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PREP TIME30 mins
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COOK TIME3 hrs 55 mins
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TOTAL TIME4 hrs 25 mins
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SERVING12 People
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VIEWS39
Evoke the timeless flavors of Baltimore with this comforting crab soup, a homage to the traditional recipes passed down through generations. Lighter and more subtly flavored than contemporary restaurant versions, this soup is a quintessential Maryland experience, perfect for cookouts and family gatherings. Serve alongside your favorite crackers for dipping.
Ingridients
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Nutrition
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Carbohydrate64 g
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Cholesterol34 mg
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Fiber14 g
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Protein21 g
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Saturated Fat1 g
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Sodium2079 mg
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Sugar11 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Carrots: In a large pot, bring lightly salted water to a boil. Add sliced carrots and cook until tender, about 5 minutes. Drain well and set aside. (5 minutes)
02 Step
Recipe View 52 mins Build the Broth: In a large stockpot, combine the ham bone, barley, salt, pepper, and 4 cups of water. Simmer over medium heat for 30-45 minutes. Add shredded cabbage and diced tomatoes; continue to simmer for 15 more minutes. (45-60 minutes)
03 Step
Recipe View 45 mins Add Vegetables: Stir in the cubed potatoes and reserved carrots. Simmer until the potatoes are tender and easily pierced with a fork, about 20-30 minutes. Stir in 1 cup of water, along with the drained corn, green beans, lima beans, and peas. Simmer for an additional 20 minutes. (40-50 minutes)
04 Step
Recipe View 15 mins Prepare the Crab: While the soup is simmering, clean the blue crabs by removing the lungs and mouth. Reserve the yellowish-brown tomalley (fat). Break the crabs in half and set aside. (15 minutes)
05 Step
Recipe View 20 mins Add Crab and Seasoning: Add the halved crabs and seafood seasoning to the simmering soup. Continue to simmer for 20 minutes, stirring occasionally. (20 minutes)
06 Step
Recipe View 10 mins Cook the Bacon: In a large, deep skillet over medium-high heat, cook bacon until evenly browned, about 10 minutes. Drain on a paper towel-lined plate, reserving the bacon grease in the skillet. (10 minutes)
07 Step
Recipe View 10 mins Create Tomalley Gravy: Cook the reserved tomalley in the reserved bacon grease over low heat, stirring constantly, until the mixture thickens into a gravy-like consistency. (10 minutes)
08 Step
Recipe View 45 mins Incorporate Tomalley Gravy: Stir the cooked tomalley gravy into the soup along with the remaining 1 cup of water. Continue to simmer for 45 minutes. (45 minutes)
09 Step
Recipe View 1 hrs 15 mins Finish with Crabmeat: Gently fold in the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if desired. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve. (1 hour 15 minutes)
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RECIPE REVIEWS
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Margot Beier
Jan 28, 2025This recipe is spot on! It tastes just like my grandmother's crab soup. The tomalley gravy really makes a difference.
Ignacio Wolff
Jan 10, 2025I added a little hot sauce for some extra heat, and it was delicious!
Stewart Bayer
Jan 3, 2025I was a little intimidated by the blue crabs, but it was easier than I thought. The soup was a huge hit at my cookout!