Old-School Baltimore Crab Soup

Name: Old-School Baltimore Crab Soup
Total time: 265
Yield: 12
Ingredients: 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; 2 (14.5 ounce) cans diced tomatoes; 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

Recipe by FoodJunkie from allrecipes.com

Soup 4 Hr. 25 Mins.

Ingredients

12 servings

•

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
•

2 (14.5 ounce) cans diced tomatoes
•

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 lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.