Maryland Crab Soup
A hearty and flavorful Maryland-style crab soup packed with fresh vegetables, lump crab meat, and seasoned with Old Bay for an authentic taste of the Chesapeake Bay.
Equipment
- Large Pot
- Wooden spoon
Ingredients
For the Soup
- 1 lb lump crab meat fresh or canned
- 4 cups seafood or chicken broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 cup tomato sauce
- 1 small onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery chopped
- 1 cup green beans trimmed and chopped
- 1 cup corn kernels fresh or frozen
- 1 cup lima beans optional
- 1 medium potato diced
- 1 tsp Old Bay seasoning or more to taste
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tbsp butter or olive oil
- 2 tbsp fresh parsley chopped
- lemon wedges for serving
Instructions
- In a large pot, heat butter or olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.
- Stir in diced tomatoes, tomato sauce, seafood broth, potatoes, Old Bay seasoning, salt, black pepper, smoked paprika, thyme, Worcestershire sauce, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Stir in green beans, corn, and lima beans. Simmer for another 10 minutes until vegetables are tender.
- Gently fold in the lump crab meat and simmer for 5 more minutes.
- Remove the bay leaf. Garnish with fresh parsley and serve hot with lemon wedges on the side. Pair with oyster crackers or crusty bread.
Notes
For a spicier kick, add more Old Bay or a dash of hot sauce. This soup pairs well with cornbread or crackers.