|by Sherri Eldridge|
Fresh crabmeat is one of the ocean's finest treasures. Low in fat and high in protein, Crab Cookery is naturally nutritious and exquisite.
Tip: Try crab soup for more results.
1 - 10 of 18 for maryland crab soup
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Remove cartilage from crabmeat. Dissolve bouillon cube in water. In 4 quart saucepan, cook onion in butter until tender. Blend in flour and ...
Remove cartilage from ... Serves 6. Note: Soup improves upon standing, ... room temperature. Reheat over very low heat, stirring often, until soup is hot.
Remove cartilage from crab meat. Dissolve bouillon ... with fresh parsley. Soup improves on standing. ... the day before you wish to serve it. Serves 6.
Combine water, celery, ... 7 minutes. Add crab meat, mixed vegetables, ... to a second boil, reduce to simmer, and cook 30 minutes, stirring occasionally.
Combine all ingredients except crab. Add 4 cans water. Bring to boil and simmer 30 minutes. Add crab; simmer another 30 minutes.
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.
Mix ingredients in a crock pot. Cook on low 12 hours.
Add all ingredients together in large cooking pot. Do not dilute or drain canned items. Simmer 1 hour. Stir occasionally. Serve hot.
Combine everything in ... time and 4 soup cans of water. ... crabmeat and steamed crab parts (claws, legs, etc.) at time of simmering. Yields 10-12 servings.
Chop head of ... to cabbage and soup stock season to ... right color then Old Bay then Worcestershire then the rest of seasonings including salt and pepper.
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