Ingredients
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3 carrots, sliced
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1 ham bone
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⅔ cup barley
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2 tablespoons salt, or more to taste
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2 tablespoons ground black pepper, or more to taste
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6 cups water, divided
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1 small head cabbage, shredded
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2 (14.5 ounce) cans diced tomatoes
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3 potatoes, peeled and cubed
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3 (15 ounce) cans white corn, drained
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1 pound green beans, cut into 1-inch pieces
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1 (10 ounce) package frozen lima beans
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1 (6 ounce) package frozen peas
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2 tablespoons seafood seasoning (such as Old Bay), or more to taste
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4 female blue crabs
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4 slices bacon
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2 (6 ounce) cans lump crabmeat, drained
Directions
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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.
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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.
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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.
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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.
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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.
Tips
There are several types of Maryland-style seafood seasonings available. The most popular brands are Old Bay and J.O. Spice.
If the soup is too thick, add water, 1 cup at a time, and stir while simmering to thin out the soup. If the soup becomes too thin or watery, stir in a can of tomato paste and simmer until thickened to the desired texture. It's merely a matter of preference.
Nutrition Facts (per serving)
350 | Calories |
4g | Fat |
64g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 350 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 1g | 4% |
Cholesterol 34mg | 11% |
Sodium 2079mg | 90% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 14g | 51% |
Total Sugars 11g | |
Protein 21g | 42% |
Vitamin C 58mg | 65% |
Calcium 144mg | 11% |
Iron 6mg | 32% |
Potassium 1414mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.