Maryland crab soup is a staple in just about every restaurant in the state, even if it’s not a seafood restaurant. The soup is tomato based, full of vegetables and fresh picked crab meat seasoned liberally with our state-favorite seasoning, Old Bay.
Prep Time:40 minutes
Cook Time:3 hours
Total Time:3 hours 40 minutes
Yield:10 cups 1x
1 lb. crab meat (lump or claw, preferably as they are bigger pieces)
3 large carrots, peeled and coined
3 celery stalks, diced
2 medium potatoes, scrubbed and cut into bite-sized pieces
1 large onion, diced
1 1/2 cups cabbage, shredded
1 1/2 cups corn kernels
1 1/2 cups green beans (ends trimmed if using fresh)
1 cup frozen peas
1 15 oz. can lima beans, drained
1 15 oz. diced tomatoes
1 cup water
1/2 cup beef broth
8 oz. tomato paste
3 tbsp. Old Bay
1 tbsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1 tsp. celery seed
1 tsp. lemon juice
1 tsp. hot sauce
1. Pick through the crab meat, removing any shells or cartilage.
2. Add the crab meat and all of the other ingredients to a large stock pot. Stir to combine. If there is not much liquid, add another cup of water.
3. Bring to a boil and then reduce heat to very low. Let simmer, stirring occasionally for at least 3 hours.
4. Adjust any seasonings to taste and serve hot with crackers or bread.
Keywords: maryland crab soup, maryland crab, Old Bay, vegetables