Description
Maryland Crab Soup is a hearty and flavorful classic, combining fresh vegetables, tender lump crab meat, and a seasoned tomato-based broth infused with Old Bay seasoning. This comforting soup simmers to perfection in just an hour, making it an ideal dish to warm up any day with its savory, rich taste and Maryland coastal charm.
Ingredients
Vegetables & 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
- 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)
Seasonings & Liquids
- 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
- Sauté Aromatics: Heat the olive oil over medium heat in a large stockpot or Dutch oven. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6 to 7 minutes until the vegetables soften and release their juices. Add the minced garlic, Old Bay seasoning, and ground mustard. Stir to combine and cook for another 1 minute to release the flavors.
- Add Liquids and Vegetables: Pour in the crushed tomatoes, low-sodium beef broth, and water. Add the chopped potatoes, cabbage (if using), green beans, lima beans, sweet corn, Worcestershire sauce, and bay leaves. Stir well and bring the mixture to a boil over medium-high heat.
- Add Crab and Simmer: Once boiling, add the crab meat to the pot. Reduce the heat to low, cover, and let the soup simmer gently for 30 minutes to develop the flavors fully. After simmering, remove and discard the bay leaves.
- Serve and Garnish: Ladle the soup warm into bowls. If desired, sprinkle with lemon pepper seasoning and garnish with fresh parsley to add a fresh, bright note to the hearty soup.
- Storage and Reheating: Store any leftovers in a large covered container in the refrigerator for up to one week. To reheat, pour the soup into a pot and warm over medium heat until hot. If the soup has thickened in the fridge, add a bit more broth or water as it reheats to reach your preferred consistency.
Notes
- Old Bay seasoning is a key flavor component for authentic Maryland Crab Soup; adjust quantity to taste.
- Cabbage is optional but adds a subtle crunch and sweetness; omit if preferred.
- Use fresh or high-quality canned/frozen vegetables for best flavor.
- Low-sodium beef broth allows better control over saltiness.
- For a richer flavor, use freshly cracked black pepper in addition to lemon pepper garnish.
- Be careful when stirring after adding crab meat to avoid breaking it up too much.
- This recipe can be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Maryland