Authentic Maryland Crab Soup

Maryland Crab Soup is a classic, flavorful dish that captures the essence of the Chesapeake Bay with its rich, hearty broth and tender lumps of sweet blue crab meat.

This comforting soup is made with a variety of fresh vegetables, such as carrots, celery, green beans, and potatoes, simmered in a savory broth with Old Bay seasoning and Worcestershire sauce.

The result is a perfect balance of sweet, savory, and slightly spicy flavors—ideal for enjoying on a cozy evening or as a special treat for seafood lovers.

Why You’ll Love This Recipe:

People will love Maryland Crab Soup because it’s a hearty, comforting dish packed with layers of rich, savory flavors.

The combination of tender, sweet blue crab meat and a medley of fresh vegetables, all simmered in a flavorful broth, creates a satisfying meal that’s both filling and delicious.

The Old Bay seasoning adds a classic Chesapeake Bay twist, giving the soup a distinctive, slightly spicy kick.

It’s a perfect balance of flavors that appeals to seafood lovers and anyone craving a warm, cozy soup with a touch of coastal charm!

Key Ingredients:

Unsalted butter

Yellow onion

Carrots

Celery

Canned whole peeled tomatoes

Old Bay/seafood seasoning

Dry mustard

Fresh green beans

Gold potatoes

Sweet corn

Lima beans

Worcestershire sauce

Beef broth

Water

Lump or jumbo lump blue crab meat

Maryland Crab Soup

Ingredients

3 Tablespoons (42 g) unsalted butter

1 medium yellow onion (140 g), chopped (about 1 cup)

2 carrots (170 g), peeled and sliced into rounds

1 celery stalk (31 g), chopped

28 oz (793 g) canned whole peeled tomatoes

2 ½ Tablespoons Old Bay or seafood seasoning (see note)

1 Tablespoon dry mustard

1 lb (453 g) fresh green beans, trimmed and cut into 1” pieces (frozen green beans can be substituted, use slightly less than a pound)

1 ½ cups (270 g) peeled, diced gold potatoes (cut into ½” cubes)

1 ½ cups fresh or frozen sweet corn

½ cup fresh or frozen lima beans

¼ cup (60 ml) Worcestershire sauce

4 cups (946 ml) beef broth

2 cups (473 ml) water

1 lb (453 g) lump or jumbo lump blue crab meat

Instructions

In a large soup pot, melt the butter over medium heat. Once melted, toss in the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables become tender, about 5 minutes.

Stir in the canned tomatoes, Old Bay seasoning, and dry mustard. Use a spatula to break up and crush the tomatoes into smaller pieces. Let everything cook for about 1 minute while stirring frequently.

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Add the remaining ingredients (except for the crab meat) to the pot and stir well. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring from time to time.

Gently add the crab meat to the soup and stir. Let it simmer for an additional 30 minutes, occasionally stirring.

Serve the soup hot, optionally garnished with crackers if desired. Enjoy!

Notes:

Flavor Balance: The combination of Old Bay seasoning, dry mustard, and Worcestershire sauce gives this soup its signature savory and tangy flavor. Adjust the Old Bay seasoning based on your spice preference.

Fresh vs Frozen Veggies: Fresh green beans and corn are preferred for the best texture, but frozen options work well if you’re in a pinch. Just ensure they are defrosted before adding them to the soup.

Crab Meat: For the freshest flavor, use lump or jumbo lump crab meat. Avoid imitation crab, as it doesn’t have the same richness or texture.

Simmering Time: The longer the soup simmers, the more the flavors meld together, but be careful not to overcook the vegetables. Aim for a balance between tender veggies and a flavorful broth.

Customization: Feel free to add other seasonal vegetables, like zucchini or squash, or swap out the beef broth for chicken or vegetable broth for a lighter option.

Serving Suggestion: This soup pairs beautifully with buttery crackers or crusty bread to dip, complementing the richness of the crab meat.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen crab meat instead of fresh?

Yes, you can use frozen lump or jumbo lump crab meat. Just make sure it’s thawed before adding it to the soup.

Fresh crab meat tends to have a more delicate texture, but frozen crab will still work well and provide great flavor.

Can I substitute the beef broth with chicken broth or vegetable broth?

Absolutely! If you prefer a lighter taste, you can substitute beef broth with chicken broth or vegetable broth.

However, beef broth adds a richer flavor, so consider the flavor profile you want when making the substitution.

What if I can’t find Old Bay seasoning?

If you can’t find Old Bay seasoning, you can make a homemade version by combining celery salt, paprika, ground mustard, black pepper, and a pinch of cayenne pepper.

It won’t be exactly the same, but it will give you a similar flavor.

Can I use canned vegetables instead of fresh or frozen?

Yes, you can use canned vegetables like green beans, lima beans, and corn.

Just be sure to drain and rinse them before adding them to the soup.

Canned vegetables may be softer than fresh or frozen, so adjust the cooking time as needed.

How long can I store leftovers?

Leftover Maryland Crab Soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stove or in the microwave.

The crab meat might lose some of its texture after reheating, so it’s best enjoyed within a couple of days.

Can I use any type of crab meat for this recipe?

The best choice for Maryland Crab Soup is lump or jumbo lump blue crab meat, as it provides the ideal texture and flavor.

However, you can also use imitation crab meat in a pinch, though it won’t have the same richness as fresh or lump crab.

Do I need to peel the potatoes before adding them to the soup?

Yes, the potatoes should be peeled before dicing them into small cubes.

This helps the potatoes cook more evenly and ensures the soup has a smooth consistency when you stir everything together.

Can I make this soup ahead of time?

Yes! Maryland Crab Soup tastes even better the next day as the flavors have time to meld together. Prepare the soup up to the point of adding the crab meat, refrigerate, and add the crab just before reheating and serving.

Can I make Maryland Crab Soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Simply sauté the vegetables as instructed, then add everything except the crab meat to the slow cooker.

Cook on low for 6-7 hours, then add the crab in the last 30 minutes of cooking.

What can I serve with Maryland Crab Soup?

Maryland Crab Soup is often served with crackers or crusty bread on the side.

You can also garnish it with fresh parsley or a squeeze of lemon for added freshness.

A light salad would also pair nicely for a complete meal.