A tomato- and broth-based soup full of vegetables and the delicate flavor and texture of Chesapeake blue crab, Maryland crab soup is a local staple that deserves to be shared far and wide. This is a generously seasoned family favorite, and welcomes many substitutions based on what you have on hand.
While photographing a new bread recipe for my cookbook, I wanted a bowl of soup to display next to it. As my team threw out suggestions—minestrone soup, slow cooker chicken chili, chicken noodle soup—my Baltimore area-born husband piped up, “Maryland crab soup” and we all went “Yes!!”
It was just the thing for the photo, and then we enjoyed it for dinner that night. As I savored each flavorful bite, it dawned on me that this family-beloved recipe should definitely live on my website. As a Maryland resident, I’ve proudly published a solid recipe for Maryland crab cakes, as well as crab dip. Maryland crab soup rounds out the trio highlighting this state’s delicacy.
Maryland Crab Soup Is:
- Like a crab-picking feast, but in soup form
- Savory, spiced & flavorful
- Chock-full of vegetables
- Robust & satisfying, especially for a veggie-heavy soup
- Simple to make on the stove
- Welcoming of substitutions
Plus, it freezes beautifully and makes exceptional leftovers.
Crab Soup Non-Negotiables:
Maryland crab soup is a fixed staple on menus all over this state. There are many recipes out there, either published online, memorized in heads, and/or passed down generations. The recipe I’m sharing today is the best way I know how to make it. I’ve tinkered with the ingredients overtime, but there are a few non-negotiable staples that this east coast favorite MUST have:
- Old Bay Seasoning: The Baltimore original, and crab’s favorite seasoning. I use 1.5 Tablespoons, and honestly, sometimes I go even heavier. If you’re sensitive to spice, start with just 2 teaspoons and add more after tasting.
- Tomatoes: To really bulk up the broth for this soup, use a big can of crushed tomatoes. Sometimes I use “fire-roasted” tomatoes for a deeper flavor.
- Lots of Veggies: Lima beans and corn are most common in this soup. Green beans and peas are usual additions, too. I usually stick with lima beans, corn, and green beans. You don’t *have* to use frozen, but it’s most convenient. In the summertime, I use fresh sweet corn for more flavor.
- Potatoes: Many recipes use potatoes, too. I always add them because they help settle the spicy kick from the Old Bay Seasoning.
- Worcestershire Sauce: Some recipes include this, some don’t. Without question, this goes into my pot because it delivers big flavor that’s altogether sweet, savory, and salty. I use it in my crab dip recipe, too.
Other additions: Carrots, onions, and celery (the trio also known as mirepoix) build the soup’s base. Beef broth and water make up the liquid base, and you can use vegetable or even chicken broth instead if desired. I love adding shredded fresh green cabbage to help bulk up the soup. Garlic, ground mustard, and bay leaves add even more flavor. I want every spoonful to deliver big, and with this recipe, you won’t be disappointed.
Can I Use A Bag of Frozen Mixed Vegetables?
Yes, absolutely. When I’m using frozen vegetables, I usually purchase lima beans, green beans, and corn separately. However, you can use a frozen vegetable medley such as a corn, carrots, green beans, and peas. 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!
What Crab Meat Do I Use?
The Chesapeake Bay is home to Maryland’s famous blue crabs, known for their delicately sweet flavor. If you aren’t steaming your own crabs for crab meat, let me help you navigate which crab meat is best for this soup.
Crab meat sold out of the shell has been cooked. At the market, you can find canned, frozen, or fresh (refrigerated) cooked crab meat. Unrefrigerated canned crab meat doesn’t have an ideal flavor for soup, so skip it. If you need to use canned, look for canned crab meat in the refrigerated section of your market. Ask your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1-pound tub from the seafood counter in my grocery store.
I recommend using a mix of lump crab meat and backfin meat. Make sure you purchase crab meat labeled “hand-picked” or “fresh-picked,” which means that the crab meat has been picked through for shells and cartilage. (Still, it’s good practice to gently run your hands through the meat for any hard cartilage remnants.)
Making this soup is really just a matter of cooking most of it together on the stove, adding the crab meat, and letting it simmer to build unparalleled flavor. Don’t forget to remove the bay leaves before serving.
The flavor is even better on day 2. I love these leftovers!
Perfect Pairings
Right before serving, I like to garnish the soup with a sprinkle of lemon pepper seasoning and fresh parsley. Both are optional. As for side dishes, here’s what I usually serve alongside Maryland crab soup:
Do you have any favorite additions to this soup?
Maryland Crab Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: serves 10
Category: Soup
Method: Cooking
Cuisine: American
Description
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.
Instructions
- 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.
- Add all of the remaining ingredients, except for the crab and optional garnishes. Bring to a boil. Add the crab. Cover and simmer for 25 minutes. Remove bay leaves.
- Serve soup warm with a garnish of lemon pepper seasoning and fresh parsley, if desired.
- 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
- 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.
- Special Tools (affiliate links): Large Pot or Dutch Oven (such as this Le Creuset Dutch Oven or Lodge Dutch Oven)
- 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.
- Broth: Beef broth is common in Maryland crab soup. Feel free to replace with vegetable broth or even chicken broth.
- 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!
- 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.
- 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.
