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This Maryland crab soup is loaded with lump crab meat, veggies, spices, and fluffy potatoes. It is so flavorful with a hint of spice and sweetness from the crab and corn.
I served it with oyster crackers but feel free to serve it with biscuits or cheesy garlic bread!
Table of Contents
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Crab – I highly recommend using good quality lump crab meat for this recipe.
- Veggies – I used a combination of corn, lima beans, carrots, celery, onions, and green beans but feel free to omit any veggie that you don’t like or have on hand.
- Broth – Beef stock or beef broth is highly recommended for this recipe. Using seafood stock would give this a very fishy taste.
- Spices – Old bay seasoning is the only spice blend I used for this recipe.
Top Tips
- Make sure to use real crab meat for this recipe and old bay seasoning for an authentic Maryland crab soup!
- I highly recommend serve this soup with lemon juice and oyster crackers for best results.
- Although the old bay seasoning has tons of flavor, make sure to check for seasoning right before serving and add salt if necessary.
- Stir the soup occasionally so the crab and crushed tomatoes don’t stick to the bottom of the pot.
Storage
Have any leftovers? Allow the soup to cool completely, then transfer it to a bowl, cover, and refrigerate for up to 2 days. Reheat on the stovetop or microwave.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
Maryland Crab Soup
This Maryland crab soup is loaded with lump crab meat, veggies, spices, and fluffy potatoes. It is so flavorful with a hint of spice and sweetness from the crab and corn.
Ingredients
- 1 lb crab meat
- 1 onion, finely diced
- 1 cup baby carrots, chopped into bite-sized pieces
- 1 celery stalk , finely sliced
- 2 garlic cloves, finely minced
- 2 tablespoons old bay seasoning , or to taste
- 1 teaspoon Worcestershire sauce
- 4 cups beef broth
- 2 cups water
- 28 ounces crushed tomatoes
- 2 Russet potatoes , peeled and cut into 1-inch cubes
- 1 cup corn, frozen
- 1/2 cup green lima beans, frozen
- 12 ounces green beans , frozen
- 2 bay leaves
- 3 tablespoons olive oil
- 1/2 lemon, juiced
- salt and pepper to taste
- crackers, optional
Instructions
- Heat the olive oil in a large dutch oven over medium low heat. Add the onions, carrots, and celery, and cook for 5-7 minutes while stirring occasionally.
- Stir in the old bay seasoning and garlic and cook for 45 seconds. Add more oil if necessary.
- Add the remaining ingredients EXCEPT for the crab and lemon juice, bring it to a boil. Once it comes to a boil, reduce the heat to low and cook for 30 minutes.
- Once the 30 minutes are up, stir in the crab and cook for an additional 30 minutes or until the carrots and potatoes are fully tender, make sure to stir the soup occasionally.
- Add the lemon juice, check for seasoning and add salt if needed. Serve immediately with oyster crackers, if desired, and enjoy!
Notes
- Make sure to use real crab meat for this recipe and old bay seasoning for an authentic Maryland crab soup!
- I highly recommend serve this soup with lemon juice and oyster crackers for best results.
- Although the old bay seasoning has tons of flavor, make sure to check for seasoning right before serving and add salt if necessary.
- Stir the soup occasionally so the crab and crushed tomatoes don’t stick to the bottom of the pot.
Nutrition
Calories: 298kcal | Carbohydrates: 37g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 1445mg | Potassium: 1200mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3743IU | Vitamin C: 32mg | Calcium: 150mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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