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Old-School Baltimore Crab Soup
Old-School Baltimore Crab Soup
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Prep Time:
30 minutes
Cook Time:
235 minutes
Total Time:
265 minutes
Classic Baltimore crab soup with rich, slow-simmered broth, perfect for Maryland cookouts.
Ingredients:
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 carrots, sliced
  • 1 ham bone
  • 0.66666668653488 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
  • 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:
  • Bring a large pot of salted water to a boil. Cook carrots until tender, about 5 minutes. Drain and set aside.
  • In a large stockpot, combine ham bone, barley, salt, pepper, and 4 cups of water. Simmer over medium heat for 30-45 minutes. Add cabbage and tomatoes, simmer for 15 more minutes. Mix in potatoes and carrots, simmer until potatoes are fork-tender, about 20-30 minutes. Finish by stirring in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for an additional 20 minutes.
  • Clean the crabs by opening them, removing the lungs and mouth, and setting aside the tomalley. Break the crabs in half, add to the soup, sprinkle with seafood seasoning, then simmer for 20 minutes, stirring occasionally.
  • In a large, deep skillet over medium-high heat, sizzle bacon until golden and crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate to drain, keeping the flavorful grease in the skillet.
  • In a pan, gently cook the reserved tomalley in bacon grease until it thickens into a gravy-like consistency. Stir the cooked tomalley into the soup along with the remaining cup of water. Simmer for 45 minutes. Add lump crabmeat and season with salt, pepper, and seafood seasoning to taste. Simmer for an additional 1 hour and 15 minutes, stirring occasionally. Keep warm on low heat until serving.

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