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Crab Soup

NOTE! This soup is highly perishable. Don't make 30 qts for 2 people and eat all week. To store, seperate into several small containers and cool quickly. After four days, give to neighbors you don't like.


6 live crabs (optional)
1 lb crab meat (special or claw; remove shells/cartilage)
4-6 slices bacon uncooked
1 ham bone (hamhock, etc.)
1 1/2 lb chuck roast
1 bag frozen mixed soup veggies
6 raw carrots diced
3 stalks of celery chopped
1 medium onion chopped
1/2 lb string beans cut
1/2 cup barley
one can chicken broth
one can beef broth
3-4 tbsp Old Bay Seasoning (or to taste)
seasoning (salt, pepper, etc.) to taste
juice of 1/2 lemon
16oz chopped tomatoes

Cover hambone w/ water in stock pot
Cut chuck roast into 1 inch pieces
Place roast into water w/hambone, bring to full boil.
Boil on low 1 hour or until meat is tender.Periodically skim surface w/ slotted spoon
Remove hambone
Add barley, tomatoes, celery, onion, greenbeans, carrots, seasonings, bacon, and live crabs
Cook for 40-45 minutes
Add 2 tbsp sugar & frozen veggies
Cook 20 minutes
When veggies are tender, add one lb of canned crabmeat, cook 15 minutes
Before serving, remove bacon and crabs (crabs can be placed into seperate bowl, they're still edible)