Maryland Crab Soup

No ratings yet

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.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Entree

Cuisine: American

Servings:

Author: Julie Maestre

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