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Al's Maryland Crab Soup: Date Added: 20 Nov 2009
Listed in: Soups


3 quart ; water, cold
1/2 lb slab bacon; cut into 2 pieces
1/2 lb ham chunks; (or you can use a ham bo
1 tablespoon red pepper flakes; (opt)
1 tablespoon old bay seasoning
1 dash celery salt
1 dash onion salt


3 large potato; diced
16 oz tomato; chopped; with juice
1 onion; diced
16 oz frozen mixed vegetables
2 celery rib; diced
1 cup parsley, fresh; chopped
16 oz crab meat; picked over
1 tablespoon worcestshire sauce
1 tablespoon red pepper flakes; (opt)
1 tablespoon old bay seasoning
1 salt & pepper; to taste
1 cup cabbage leaves; shredded

Cooking Instructions

Simmer ham-bacon stock for about one hour. Add remaining ingredients; simmer for about two hours--the longer it simmers, the better theflavor. Refrigerate immediately.

Yield: 3 .5 quarts

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