Joy’s Maryland Style Crab Soup
As with any recipe, quality ingredients make all the difference. In this recipe I used uncured thick cut pastured bacon from a Joy Of Organics Farm. All the vegetables are 100% organic, many from on of our share packages. I used homemade beef bone broth and fresh blue crab meat.
Servings Prep Time
15-20 1hour
Cook Time
90minutes
Servings Prep Time
15-20 1hour
Cook Time
90minutes
Ingredients
Instructions
  1. In a large stock pot, place the chopped bacon and cook on high until just about half crispy and fat is rendered out.
  2. Add onions, celery, and carrots and cook until tender. Add the garlic and cook 30 seconds more until fragrant,
  3. add tomatoes one at a time by squeezing in your hand along with juices until all three cans are added. Stir.
  4. Ad 4 cups beef bone broth by adding to the empty tomato cans and pouring into the pot until cans are clean. Stir
  5. Add green beans, cabbage, potatoes and corn, Stir. (NOTE* add more broth if needed)
  6. Add bay leaf, Worcestershire Sauce, 3 tbsp. Old Bay and salt and pepper to taste.
  7. Cook simmering on lo to medium until veggies are tender. Continue to taste and add more Old Bay, salt and pepper until it is to your liking.
  8. While soup is simmering, rinse your cooked crabs, removing the salt and seasonings (If you don’t the soup w2ill be inedible. I have made that mistake). Clean the crabs and break bodies in half. set aside in a bowl with all the claws.
  9. Once the soup has simmered and you have adjusted your spices, drop in 2 lbs of fresh lump crab meat and stir…then add your crab pieces. Allow to cook for about 10 or 15 minutes more and serve. I always place one piece of shelled crab in every bowl.
  10. I bake a keto cornbread to serve with the soup. Delish
Recipe Notes

Crab soup 2