Maryland Crab Imperial

Thanks, Alan - that's quite a collection! Here's my recipe for Maryland crab soup, too, for comparison. I simmer the bacon in water and beef broth. Also, I stir in the crab meat at the very end and just heat it through. If it's added during the main cooking, the lumps break up and shred (which is OK if you don't mind that).

* Exported from MasterCook *

MARYLAND CRAB SOUP

Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts water 1 can beef broth 2 inch cube salt pork (I use 4 or 5 bacon strips, cut up) 1 28 oz. can crushed tomatoes 1 14-oz. can stewed tomatoes 2 10-oz. packages frozen mixed vegetables 2 cups potatoes -- diced 2 cups cabbage -- shredded 3 medium stalks celery -- diced 2 medium onions -- diced 2 tablespoons Old Bay Seafood seasoning (or less) 2 teaspoons salt 1/4 teaspoon pepper celery salt and celery seed, if desired 1 pound Maryland crab meat

Put bacon, beef broth and water into an 8-quart pot. Cover and simmer for about an hour.

Add remaining ingredients (except crabmeat) and cook until vegetables are done.

Remove any cartilage from the crabmeat and add to soup. Heat through gently and serve.

Source: "Seafood Marketing Authority, Maryland Dept. Economic & Community Development" Yield: "6 quarts"