Maryland Crab Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
8 servings (2 cups per serving)
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Calories
202 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Maryland Crab Soup
Description
This recipe begins by sweating yellow onions, carrots, and celery in butter to release natural sweetness. Canned whole peeled tomatoes broken down in the pot create the tomato base along with characteristic Old Bay seasoning and dry mustard powder, which contribute distinct savory and spicy notes. Green beans, diced potatoes, corn, lima beans, Worcestershire sauce, beef broth, and water add layers of flavor and heartiness, providing a mix of textures and a balanced taste profile.
After a 30-minute simmer, fresh lump blue crab meat is added last to maintain its delicate texture. The soup continues simmering gently, offering a seafood-forward rich tomato broth. Traditionally, it is served warm and optionally accompanied by crackers. The recipe’s use of seasonings results in the expected salty and mildly spicy profile typical of Maryland crab soups.
Storage guidelines include refrigeration in airtight containers for up to four days or freezing for longer preservation. Adjusting Old Bay seasoning can control the spice level according to preference. Substitutions for seasoning blends can be made if unavailable, but are recommended carefully to maintain authentic flavor balance.
Ingredients
- 3 Tablespoons butter unsalted
- 1 yellow onion diced (about 1 cup, medium
- 2 carrot peeled and cut into coins
- 1 celery chopped, stalk
- 28 oz whole peeled tomatoes canned
- 2 ½ Tablespoons Old Bay seasoning see note, seafood seasoning
- 1 Tablespoon mustard powder dry
- 1 lb Green bean ends trimmed and cut into 1” pieces (may substitute frozen, you’ll need a little less than a pound, fresh
- 1 ½ cups peeled diced gold potato (cut into ½” cubes)
- 1 ½ cups sweet corn fresh or frozen
- ½ cup lima beans fresh or frozen
- ¼ cup Worcestershire sauce
- 4 cups beef broth
- 2 cups water
- 1 lb blue crab meat lump or jumbo lump
Instructions
- Melt butter in a large soup pot over medium heat. Once melted, add onion, carrots, and celery and cook stirring occasionally, until softened (about 5 minutes).
- Add tomatoes, Old Bay, and mustard and use a spatula to break up/crush the tomatoes to small pieces. Cook, stirring frequently, for at least 60 seconds.
- Add all remaining ingredients EXCEPT crab meat and stir well. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Add crab meat and stir gently. Continue to simmer (stirring occasionally) 30 minutes longer.
- Serve warm, topped with crackers if desired.
Notes
- Old Bay seasoning can be replaced with J.O. seasoning, but this will alter flavor.
- Adjust Old Bay quantity to control spice and salt level; start with less and add to taste.
- Use fresh or frozen vegetables; reduce quantity if frozen due to higher water content.
- Store the soup in airtight containers in the refrigerator up to four days.
- The soup freezes well for several months when stored properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 cups per serving)
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 202kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 1188mg | 50% |
| Potassium | 728mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 26mg | 29% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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