This hearty crab soup will soon become your family’s favorite. It’s spiced with Old Bay Seasoning, a must-have in every Rehoboth Beach, Delaware kitchen.
Spicy Crab Soup with shrimp and clams is a crowd pleaser and beyond delicious! Of course, it is a staple here in Rehoboth Beach, Delaware, where we are famous for our Blue Crabs. A perfect soup for a hot summer night, or to warm you up on a cold winter day. This Crab Soup Recipe is great for a crowd. Most importantly, you can double or triple the recipe and freeze the leftovers for up to 3 months. Your friends and family will thank you for inviting them over or dropping off a special container just for them to enjoy!
One of our favorite pastimes in Delaware is picking Blue Crabs. However, I either buy the Crabmeat fresh from a local seafood store or my favorite place – Costco. This recipe has been passed around from friend to friend and family to family throughout our little State of Delaware.
The first time I had this Spicy Crab Soup, it was made by my friend Sandee McClain at a neighborhood pool party up in North Wilmington, Delaware. She makes her soup very spicy. I tone it down a little bit, but you could also add as much spice as you’d like. We generally grab a few loaves of crusty french bread from Old World Bread – the best baker at the beach, here in Lewes, DE. Their bread is the perfect complement to a beautiful meal.
Rich in Vitamin C & Vitamin SEA
Tomatoes are loaded with Vitamin C and are an excellent antioxidant. Add shellfish to the mix, and you are covering Vitamin A, B, and D, as well as omega-3’s, so you can not go wrong. You can make the recipe gluten-free by leaving out the Pearl Barley, but it does make a nice addition to the soup. By all means, modify the recipe to your diet. This crab soup recipe is a heart-healthy choice when you substitute the butter for a mixture of olive oil and Earth Balance buttery spread.
“Live in the sunshine, swim in the sea, drink the wild air.” Ralph Waldo Emerson
Spicy Crab Soup triples nicely for a crowd. Adjust spices to your taste and add extra seafood. Some people will want more Crabmeat, but again that can be expensive, so I like to add clams to stretch it a bit without breaking the bank. If you are a crab soup purist, just use the clam juice, not the clam pieces.
Another money-saving idea is to search for big cans of Clam Broth. I’ll sometimes use canned clams, including juice, instead of the small jars of straight clam juice as it can be pricey. I’m always looking for ways to make this recipe a little less expensive.
Add some fresh basil as a garnish.Gather your ingredients and get cooking! It’s the perfect time of the year to make this soup!
For a triple batch use, 2 large 6lb cans of Cento Peeled Tomatoes. You’ll need to run the tomatoes through a food processor to liquefy. Hold a few tomatoes aside and rough chop them for a little extra texture in the soup. Omit the diced tomatoes and tomato juice if you go with the large cans. You can always add water to thin out the soup. Bon Appetité!
We would love to hear from you!
Let us know in the comments what you add to your Crab Soup to make it original. We are always looking for money-saving tips or CLEVER IDEAS on how to serve this soup.
Do you have a recipe you’d like to share? What is your go-to summer soup? We would love to hear from you! You could also try our Butternut Squash Soup, and let us know if you like that recipe.
Did you make this Crab Soup Recipe? Tag us on Instagram at @happymamalama and @mamalamamagazine
Enjoy!
Chris – The Happy Mama Lama
HOW TO MAKE SPICY CRAB SOUP:
Crab Soup
Equipment
- Stock Pot
Ingredients
- 6 tbs Butter
- ½ cup Chopped Onion
- ½ cup Chopped Celery
- 4 8 oz bottles Clam Juice - 32 oz total or 3 cans of canned Clams with juice
- 14 oz Canned Diced Tomatoes or Peeled Tomatoes
- 1 ½ cup Tomato Juice
- 2 tbs Dry Sherry or White Wine optional
- 1 Bay Leaf
- ¼ tsp Cayenne Pepper
- ½ tsp Garlic Powder
- 1 tbs Oregano
- 1 tbs Old Bay Seasoning
- 1 tbs Worcestershire Sauce
- ½ tsp Tabasco
- ¼ cup Pearl Barley dried
- 1 lb Deveined Medium Shrimp
- ½ lb Crabmeat
Instructions
- Place butter In a large pot and melt on medium-low heat, add chopped onion and celery, saute until tender approximately 5-7 minutes on medium heat until soft.
- Add the following: clam juice, diced tomatoes, tomato juice, and wine if you are using it. Bring to a boil.
- Add the spices: bay leaf, cayenne pepper, garlic powder, oregano, Old Bay Seasoning, Worcestershire Sauce, Tabasco, and pearl barley. Simmer approximately 1/2 hour or until the pearl barley is tender on medium-low heat.
- Add in deveined medium shrimp and crabmeat. Cook until the shrimp is pink.
- Garnish with fresh basil before serving and a sprinkle of Old Bay Seasoning.
