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Maryland Crab Soup Recipe

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  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 10
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

Maryland Crab Soup is a hearty and flavorful soup featuring tender crab meat simmered with a medley of fresh vegetables, aromatic spices, and a rich tomato-beef broth. This classic Chesapeake Bay recipe combines savory ingredients like Old Bay seasoning, Worcestershire sauce, and bay leaves, creating a comforting dish perfect for chilly days or seafood lovers seeking a taste of Maryland.

Ingredients

Scale

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 & Broth

  • 2 Tablespoons extra-virgin olive oil
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups (960ml) low-sodium beef broth
  • 2.5 cups (600ml) water

Seasonings & Flavorings

  • 1.5 Tablespoons Old Bay seasoning
  • 1 teaspoon ground mustard
  • 1 Tablespoon Worcestershire sauce
  • 2 bay leaves

Seafood

  • 1 pound crab meat

Optional Garnish

  • Lemon pepper seasoning
  • Fresh parsley

Instructions

  1. Sauté the vegetables: Heat the olive oil over medium heat in a large stockpot or Dutch oven. Add the diced yellow onion, sliced carrots, and celery. Cook, stirring occasionally, for 6 to 7 minutes until the vegetables soften and release their juices.
  2. Add seasonings and garlic: Stir in the minced garlic, Old Bay seasoning, and ground mustard. Continue cooking for 1 minute to toast the spices and enhance their flavors.
  3. Combine remaining ingredients: Add the crushed tomatoes, low-sodium beef broth, water, chopped potatoes, cabbage, green beans, lima beans, sweet corn, Worcestershire sauce, and bay leaves to the pot. Stir well to combine all ingredients.
  4. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Add the crab meat, ensuring it is submerged gently into the soup. Let simmer for 30 minutes to allow flavors to meld together and the vegetables to become tender.
  5. Finish and serve: Remove the bay leaves from the soup. Serve warm in bowls, garnished with lemon pepper seasoning and fresh parsley if desired. Enjoy immediately.
  6. Storage and reheating: Store any leftovers in a large covered container in the refrigerator for up to one week. To reheat, warm the soup in a pot over medium heat. Add extra broth if the soup thickens too much, as it tends to absorb liquid when refrigerated.

Notes

  • Old Bay seasoning is key to authentic Maryland Crab Soup flavor; adjust the quantity to taste if you prefer less spiciness.
  • You may omit the cabbage if you prefer a simpler soup.
  • Frozen or canned vegetables should be drained before adding to avoid excess liquid.
  • Use fresh crab meat for best texture, but canned or frozen crab meat can be substituted in a pinch.
  • Simplify leftovers by adding broth when reheating if the soup is too thick.

Nutrition

  • Serving Size: 1 cup (approx. 240ml)
  • Calories: 180
  • Sugar: 6g
  • Sodium: 420mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 60mg

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