Maryland Crab Soup recipes

- 2 tablespoons cornstarch
- 1 (16 ounce) can seasoned diced tomatoes (we used tomatoes seasoned with basil, garlic and oregano)
- 1 1/2 tablespoons Old Bay Seasoning
- 1 small sliced onion
- 2 (6 ounce) cans fancy crabmeat
- 2 cups chicken broth
- 1 tablespoon seasoned rice wine vinegar

- 1 pinch cayenne pepper
- 1 onion
- 1 teaspoon dried oregano
- 2 carrots
- black pepper
- 1 bay leaf
- 2 cloves garlic
- 1 lb crabmeat
- 1 (29 ounce) can tomato sauce
- 1 cup fresh corn or frozen corn
- 1 green bell pepper
- 3 stalks celery
- 2 potatoes
- 8 cups bouillon

- several crab claws & crab, segments (optional)
- 1 fluid ounce cream sherry
- 1/8 teaspoon pepper
- 1/2 teaspoon curry powder
- 1/8 teaspoon garlic granules
- 1/8 teaspoon Old Bay Seasoning
- 2 cans cream of celery soup
- 1 dash paprika
- 1/2 pint heavy whipping cream
- 2 cups backfin crab or lump crab or imitation crabmeat
- 2 cans cream of mushroom soup

- 2 tablespoons flour
- 1 teaspoon minced onions
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon freshly squeezed lemon juice
- parsley (optional)
- 16 fluid ounces light cream
- 4 tablespoons unsalted butter
- 6 ounces crabmeat

- 1 lb backfin crab meat (artificial if desired)
- 1 tablespoon mayonnaise
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon pepper
- 3 drops Worcestershire sauce
- 1 dash white port or cream sherry
- 1/4 teaspoon garlic powder
- 1 egg
- 3 slices white bread (finely torn)
- 1 dash milk or half-and-half
- 1 tablespoon baking powder
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/4 cup dried parsley flakes
- 2 cups cracker meal or plain breadcrumbs
- vegetable oil
- 2 tablespoons all-purpose flour

- toast, buttered or rice or crisp chow mein noodles
- 2 tablespoons butter
- 1 (10 1/2 ounce) can cream of mushroom soup
- 4 tablespoons onions
- 1/2 lb jumbo lump crab meat
- 1/4 cup sherry wine
- parsley
- 3 tablespoons green peppers