Crabanero Maryland style crab soup

crab soup, Maryland blue crab, Crabanero crab soup
Crabanero Maryland style crab soup

August Recipe

Have a bumper crop of garden fresh vegetables

and want to put them to great use...

Try Augusts delicious Crabanero recipe today to utilize the best of Summer produce, this soup also freezes well and is a welcome treat when the air starts to get crisp, after lets say... a full day of raking up leaves, served piping hot with a good buttered roll and of course a few shakes of Crabanero brand hot sauce, a very nice end to a Chilly late Fall day.

Have Fun


Crabanero MD Crab Soup


What you need;

8-12 whole crabs

4 c garden fresh tomatoes seeded and diced or 1 (28  ounce) can diced petite tomatoes  

2 T tomato paste

2 T olive oil 

6 cups water

1 12 0z. can Rolling Rock

1 tablespoon Worcestershire sauce

2 T Crabanero bay seasoned hot sauce

2 med red potato, cubed

3/4 c celery diced

3/4 c carrot diced

3/4 c onion diced

2 sprigs fresh thyme or 1 T dry thyme

2 T minced parsley

2-4 bay leaves

2 tsp. Bay seasoning

2 ears roasted or grilled white, corn cut from cob (reserve cobs for stock)

1 c frozen butter beans or lima beans or peas (optional)

1 lb fresh crab mea(claw, special, lump or jumbo lump, your choice), plus fresh crab with shell attached used for stock(you can pick these if you’d like)


What to do;


Directions: 1) pull backs and rinse to clean crabs, break bodies in half and pat the halves dry. 2) Heat a heavy 8 quart pot add oil, onions, thyme, bay leaves  and crabs, saute for 5-10 minutes to allow the crabs to release their flavor, after 10 minutes pull crabs and set aside. 3)Add tomato paste, celery and carrots cook for 4-5 minutes, stirring constantly on medium high heat, add tomatoes cook down 4-5 minutes , 4)add water, add a can of good beer, (I like Rolling Rock in this recipe but it is optional  and can be substituted with water or  a can of either beef or chicken broth) potatoes, corn and cobs, butter beans or peas, Worcestershire, bay seasoning and Crabanero bring to a boil and then reduce to a simmer. 5) Add back in fresh halved crabs with shell , allow them to simmer for 20 minutes and pull again( you don’t want the crabs to over cook, allow to cool if you decide to pick add them back again when you are ready to serve). 6) Allow soup to simmer until liquid is slightly reduced another 20-30 minutes) stir frequently. 7) pull out corn cobs,  Add 1 pound fresh crab meat and crab pieces(whole or picked at this time to heat through, you really don't want to over cook the crab) about 10 minutes before serving .

This soup is better if allowed a day to cure, allowing the soup to cool and refrigerate over night alows the different coponenets of the soup to meld, soups and chowders like Maryland Crab Soup always tend to tase better when reheated and served the next day.

Makes about 8-10 servings.


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