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Baltimore Crab Soup

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PREP TIME
30 min
COOKING TIME
235 min
TOTAL TIME
265 min
SERVINGS
12 servings
Soup New England
Baltimore Crab Soup
Ingredients
  • 3 carrots, sliced
  • 1 ham bone
  • 2/3 cup barley
  • 2 tablespoons salt, or more to taste
  • 2 tablespoons ground black pepper, or more to taste
  • 4 cups water
  • 1 small head cabbage, shredded
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 potatoes, peeled and cubed
  • 3 (15 ounce) cans white corn, drained
  • 1 pound green beans, cut into 1 inch pieces
  • 1 (10 ounce) package frozen lima beans
  • 1 (6 ounce) package frozen peas
  • 2 tablespoons seafood seasoning (such as Old Bay®), or more to taste
  • 4 female blue crabs
  • 4 slices bacon
  • 2 (6 ounce) cans lump crabmeat, drained
Instructions
1
Boil a large quantity of salted water in a massive vessel until it reaches a rolling boil.
2
Add a variety of carrots to the boiling water and cook them until they become tender, approximately 5 minutes.
3
Carefully drain the excess water from the carrots and set them aside for later use.
4
Combine a ham bone, barley, salt, and pepper in a large cooking vessel with 4 cups of water.
5
Simmer the mixture over medium heat for an extended period of time, ranging from 30 to 45 minutes.
6
Add cabbage and tomatoes to the pot and continue to simmer for an additional 15 minutes.
7
Stir in potatoes and carrots; allow the mixture to simmer until the potatoes are tender and easily pierced with a fork, approximately 20 to 30 minutes.
8
Stir in an additional 1 cup of water, corn, green beans, lima beans, and peas; simmer for a further 20 minutes.
9
While the soup is undergoing its prolonged cooking process, clean crabs by opening them and discarding their lungs and mouth.
10
Remove the yellowish-brown tomalley (fat) from the crabs and set it aside for later use.
11
Break the crabs into smaller pieces and add them to the soup along with seafood seasoning.
12
Simmer for 20 minutes, stirring occasionally.
13
In a separate cooking vessel, cook bacon over medium-high heat until it becomes evenly browned, approximately 10 minutes.
14
Drain the bacon on a paper towel-lined plate; reserve the grease from the skillet.
15
Cook and stir the reserved tomalley in the bacon grease over low heat until it becomes a gravy-like consistency.
16
Stir the cooked tomalley into the soup with an additional 1 cup of water.
17
Continue simmering for a further 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary.
18
Simmer for a total of 1 hour and 15 minutes, stirring occasionally.
19
Reduce the heat to low until ready to serve.