Mrs. Curran'S Baltimore Crab Soup Recipe

Name: Mrs. Curran'S Baltimore Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. barley; 1/2 lb. dry lima beans; 1/2 head cabbage, sliced and core removed; 1 (28 oz.) can tomatoes; 1 c. each: chopped onions and celery; 10 c. water; 1 c. sliced carrots; 1/2 doz. live crabs (see note); 1 tsp. Old Bay seasoning; 3 strips bacon, cooked (reserve 2 Tbsp. grease); 16 oz. cans corn, peas, cut green beans

Servings: persons

1/4 c. barley
1/2 lb. dry lima beans
1/2 head cabbage, sliced and core removed
1 (28 oz.) can tomatoes
1 c. each: chopped onions and celery
10 c. water
1 c. sliced carrots
1/2 doz. live crabs (see note)
1 tsp. Old Bay seasoning
3 strips bacon, cooked (reserve 2 Tbsp. grease)
16 oz. cans corn, peas, cut green beans

1
In an 8-quart soup pot, combine and simmer for 2 to 3 hours barley, lima beans, cabbage, tomatoes, onions, celery and water. After simmering 2 to 3 hours, add carrots, 1/2 dozen live crabs and seasoning.
2
Return soup to a boil and simmer 1 to 2 hours.
3
Chop bacon, cook and drain (reserving 2 tablespoons grease); simmer about 30 to 60 minutes.
4
In small frypan, make a roux with the 2 tablespoons of bacon grease and 5 or 6 tablespoons flour.
5
After roux or paste has cooked 1 to 2 minutes, stirring constantly over medium-low heat, begin to add liquid from the soup to form a gravy liquid, then add to soup pot.
6
Stir and cook over low heat for 30 minutes.
7
Let the soup stand for at least 30 minutes (60 is better).
8
Taste and adjust seasonings, Old Bay and salt.
9
Soup is served with a 1/2 crab in each bowl with crusty bread.
10
(I like pumpernickel.)

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. barley, 1/2 lb. dry lima beans, 1/2 head cabbage, sliced and core removed, 1 (28 oz.) can tomatoes, and more.

Yes, Mrs. Curran'S Baltimore Crab Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mrs. Curran'S Baltimore Crab Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions