Go Back
Avatar photoIsha Joe

Maryland Crab Soup

A tomato- and broth-based soup full of vegetables and the delicate flavor and texture of lump blue crab, Maryland crab soup is a local staple that deserves to be shared far and wide. This is a generously seasoned and satisfying family favorite, and welcomes many substitutions based on what you have on hand.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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
  • 1.5 Tablespoons Old Bay seasoning see recipe Note
  • 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 cups about 360g peeled and chopped potato (Russet or Yukon Gold)
  • 1 cup about 95g shredded or chopped cabbage (feel free to omit)
  • 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 bay leaves
  • 1 pound crab meat
  • optional for garnish: lemon pepper seasoning & fresh parsley

Method
 

  1. 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 as the vegetables soften up and let out some juices. Add the garlic, Old Bay seasoning, and ground mustard. Stir to combine and cook 1 minute.
  2. Add all of the remaining ingredients, except for the crab and optional garnishes. Bring to a boil. Add the crab. Cover and simmer for 30 minutes. Remove bay leaves.
  3. Serve soup warm with a garnish of lemon pepper seasoning and fresh parsley, if desired.
  4. Keep leftovers in a large covered container in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more broth to the leftovers as it cooks if it is too thick—I always do. (It thickens in the refrigerator as the veggies and crab soak up the liquid.)

Notes

  1. Make Ahead Instructions—Freezing: Soup freezes wonderfully! Freeze for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
  2. Special Tools (affiliate links): Large Pot or Dutch Oven (such as this Le Creuset Dutch Oven or Lodge Dutch Oven)
  3. Old Bay: If you are sensitive to spice, start with just 2 teaspoons of Old Bay seasoning. Most recipes call for 1 or more Tablespoons. I use 1.5 Tablespoons, and usually add a bit more after tasting.
  4. Broth: Beef broth is common in Maryland crab soup. Feel free to replace with vegetable broth or even chicken broth.
  5. Can I Use a Frozen Vegetable Medley? Yes, absolutely. You can use a frozen vegetable medley such as a corn, carrots, green beans, and peas. (Do not add the raw carrots in the beginning if the frozen mix has carrots.) Try not to skip the lima beans, though; they’re creamy and buttery, and help to balance the acidity in the tomato-based broth. If you want to use frozen celery, carrots, and onions (the mirepoix medley), that works too!
  6. Which Crab Meat to Use: See What Crab Meat Do I Use in the blog post above. I highly recommend fresh (refrigerated) lump and backfin crab meat.
  7. Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker (affiliate link), then add everything else except for the crab and garnishes. Allow to cook for 2 hours on low, then add the crab. Cook on low for 1 more hour.