Description
Maryland Crab Soup is a hearty and flavorful tomato- and broth-based soup loaded with fresh vegetables and the delicate, sweet taste of lump blue crab meat. This comforting soup features classic Old Bay seasoning, tender potatoes, cabbage, green beans, lima beans, and sweet corn, simmered together to create a satisfying family favorite that celebrates the taste of Maryland seafood traditions.
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 & 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
Seafood
- 1 pound crab meat
Optional Garnish
- lemon pepper seasoning
- fresh parsley
Instructions
- Sauté the vegetables: Heat the olive oil over medium heat in a large stockpot or Dutch oven. Add the diced yellow onion, carrots, and celery. Cook, stirring occasionally, for 6–7 minutes, until the vegetables soften and release their juices.
- Add seasonings and garlic: Stir in the minced garlic, Old Bay seasoning, and ground mustard. Cook for 1 minute to release the aromas and blend the flavors.
- Add remaining ingredients except crab: Pour in the crushed tomatoes, low-sodium beef broth, water, chopped potatoes, cabbage, green beans, lima beans, sweet corn, Worcestershire sauce, and add the bay leaves. Stir well to combine everything evenly.
- Bring to a boil and simmer: Increase the heat to bring the soup to a boil, then reduce to a simmer. Add the crab meat to the pot, cover, and let simmer gently for 30 minutes, allowing flavors to meld and vegetables to cook through.
- Finish and serve: Remove the bay leaves from the soup. Serve the Maryland Crab Soup warm, garnished with a sprinkle of lemon pepper seasoning and fresh parsley if desired.
- Storage and reheating: Store any leftovers in a large covered container in the refrigerator for up to one week. To reheat, warm the soup over medium heat in a pot until hot. Add extra broth if the soup is too thick, as it thickens in the fridge due to vegetable and crab absorption.
Notes
- This soup is a classic Maryland staple, well-known for its rich vegetable base and delicate crab flavor.
- You can substitute or omit some vegetables based on availability or preference.
- Old Bay seasoning is a key ingredient that provides the traditional Maritime flavor profile.
- Use lump blue crab meat for the best flavor and texture.
- The soup thickens after refrigeration; thin with broth when reheating if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg
