Tip: Try crab claw soup for more results.
1 - 5 of 5 for maryland crab claw soup
Put first 9 ... paste of 2 tablespoons flour in water may be added to thicken soup. Makes 5 quarts. NOTE: Fresh vegetables may be substituted for the frozen.
Place water and ... 15 minutes more. Serve hot. (If a milder soup is desired, decrease seafood seasoning.) Yield: 8 servings at 153 calories per serving.
Put first 8 ... until meat is very tender (about 3 hours). Add rest of ingredients and simmer, covered, until vegetables are done. Makes about 5 quarts soup.
In a large, ... boil. Reduce heat, and simmer for 1 hour. Leftover soup should be tightly covered and refrigerated for up to 3 days. Makes about 1 gallon.
Break off claws. Discard small ... and face of crab. Break crab ... vegetables, butter and beef broth, and simmer until vegetables are just tender. 12 servings.
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