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Maryland Crab Soup Recipe

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  • Author: Sara
  • Total Time: 1 hour
  • Yield: 10 servings

Description

Maryland Crab Soup is a comforting, hearty broth-based soup loaded with fresh vegetables, tender potatoes, and succulent crab meat, seasoned with classic Old Bay and Worcestershire sauce to deliver a true taste of Maryland’s coastal cuisine. Perfect for a family meal, this soup simmers gently to blend vibrant flavors and offers a nutritious and satisfying experience.

Ingredients

Vegetables

  • 1/2 cup (65g) diced yellow onion
  • 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
  • 1/2 cup (60g) sliced or diced celery
  • 2 garlic cloves, minced
  • 2 cups (about 360g) peeled and chopped potato (Russet or Yukon Gold)
  • 1 cup (about 95g) shredded or chopped cabbage (optional)
  • 1 cup chopped green beans (frozen, canned/drained, or fresh)
  • 1/2 cup lima beans (frozen, canned/drained, or fresh)
  • 1/2 cup sweet corn (frozen, canned/drained, or freshly cooked)

Liquids and Seasonings

  • 2 Tablespoons extra-virgin olive oil
  • 1.5 Tablespoons Old Bay seasoning
  • 1 teaspoon ground mustard
  • 1 Tablespoon Worcestershire sauce
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups (960ml) low-sodium beef broth
  • 2.5 cups (600ml) water
  • 2 bay leaves

Protein

  • 1 pound crab meat

Optional Garnishes

  • Lemon pepper seasoning
  • Fresh parsley

Instructions

  1. Sauté Vegetables: Heat the extra-virgin olive oil over medium heat in a large stockpot or Dutch oven. Add diced onion, sliced carrots, and celery. Cook, stirring occasionally, for 6 to 7 minutes, until the vegetables soften and release some juices. Add the minced garlic, Old Bay seasoning, and ground mustard, stirring to combine. Cook the mixture for 1 minute to let the spices bloom.
  2. Add Remaining Ingredients: Pour in the crushed tomatoes, low-sodium beef broth, water, peeled and chopped potatoes, cabbage, green beans, lima beans, sweet corn, Worcestershire sauce, and bay leaves. Stir well and bring the soup to a boil over medium-high heat.
  3. Add Crab and Simmer: Once boiling, add the crab meat into the pot. Cover the pot with a lid and reduce the heat to low. Let the soup simmer gently for 30 minutes to meld the flavors together. After simmering, remove the bay leaves from the soup.
  4. Serve and Garnish: Ladle the soup into bowls while warm. Optionally, sprinkle with lemon pepper seasoning and fresh parsley for added flavor and freshness.
  5. Storing and Reheating: Transfer any leftovers to a large, covered container and refrigerate for up to one week. To reheat, warm the soup over medium heat in a pot until heated through. Add extra broth if the soup has thickened too much due to the vegetables and crab absorbing liquid during refrigeration.

Notes

  • Old Bay seasoning is a signature blend typically containing celery salt, red pepper flakes, and other spices; it’s key to authentic Maryland crab flavor.
  • The cabbage is optional; it adds texture and sweetness but can be omitted based on preference or availability.
  • Using low-sodium beef broth allows better control over saltiness and enhances the rich flavor base of the soup.
  • Fresh crab meat is best, but canned or frozen crab meat can be used when fresh is not available.
  • The soup thickens when refrigerated due to the starch in potatoes and moisture absorption by vegetables and crab; thin with broth or water when reheating if desired.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/maryland-crab-soup-recipe-2/