Description
Maryland Crab Soup is a hearty, savory soup featuring tender crab meat, fresh vegetables, and a rich tomato-beef broth seasoned with Old Bay and classic spices. Perfect for a cozy meal, this soup combines the flavors of the Chesapeake Bay with nutritious ingredients for a delicious and satisfying dish.
Ingredients
Vegetables and Aromatics
- 2 Tablespoons extra-virgin olive oil
- 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
- 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)
- 2 cups (about 360g) peeled and chopped potato (Russet or Yukon Gold)
Liquids and Seasonings
- 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 Garnish
- Lemon pepper seasoning
- Fresh parsley
Instructions
- Heat and sauté vegetables: Heat the olive oil over medium heat in a large stockpot or dutch oven. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6–7 minutes until the vegetables soften and release their juices. Then add the minced garlic, Old Bay seasoning, and ground mustard. Stir well and cook for 1 minute to release the aromas.
- Add liquids and vegetables: Pour in the crushed tomatoes, low-sodium beef broth, water, and Worcestershire sauce. Add the chopped potatoes, cabbage (if using), green beans, lima beans, sweet corn, and bay leaves. Stir everything to combine.
- Simmer with crab meat: Bring the soup to a boil over medium-high heat. Once boiling, add the crab meat. Cover the pot, reduce heat to low, and simmer gently for 30 minutes to meld the flavors. After cooking, remove and discard the bay leaves.
- Serve and garnish: Ladle the soup into bowls and garnish with lemon pepper seasoning and freshly chopped parsley if desired. Serve warm for a comforting meal.
- Store and reheat: Keep any leftovers in a large covered container in the refrigerator for up to one week. To reheat, pour soup into a pot over medium heat and warm through, adding extra broth if needed as the soup thickens while chilled.
Notes
- Old Bay seasoning is a key flavor for authentic Maryland Crab Soup; adjust the amount to taste but do not omit.
- Use fresh or high-quality lump crab meat for best taste and texture.
- The soup thickens as it cools due to the starch from potatoes and other veggies soaking up liquid; add broth or water when reheating if too thick.
- You can omit cabbage if you prefer a lighter soup or have dietary restrictions.
- Low-sodium beef broth helps control saltiness; adjust salt after cooking if necessary.
- Feel free to substitute frozen or canned vegetables but drain canned items before adding.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Maryland
