Description

Craving a warm, hearty soup that captures the essence of Maryland’s coastal cuisine? What if you could simmer a tomato-based broth packed with lump blue crab, vibrant veggies, and bold Old Bay seasoning in just 60 minutes? Maryland Crab Soup is your answer—a 4.3-star-rated dish from 8 reviews, perfect for seafood lovers, family dinners, or cozy gatherings

Ingredients

Here’s the lineup for 10 servings (about 1 cup each). Each ingredient plays a key role, with swaps for flexibility.

Extra-virgin olive oil (2 tablespoons): Sautés veggies for flavor. Sub: Vegetable oil or butter.
Yellow onion (1/2 cup diced, 65g): Adds savory depth. Sub: White onion or shallots.
Carrots (1 cup sliced or diced, 120g, 1-2 large or a handful of baby carrots): Provide sweet crunch. Sub: Parsnips or sweet potato.
Celery (1/2 cup sliced or diced, 60g): Adds crisp, earthy flavor. Sub: Fennel or green bell pepper.
Garlic (2 cloves, minced): Enhances savory warmth. Sub: 1/2 teaspoon garlic powder.
Old Bay seasoning (1.5 tablespoons): Brings iconic Chesapeake flavor with spice and depth. Sub: Cajun seasoning or a mix of paprika, celery salt, and black pepper (see recipe note).
Ground mustard (1 teaspoon): Adds tangy warmth. Sub: Dijon mustard or omit.
Worcestershire sauce (1 tablespoon): Boosts umami flavor. Sub: Soy sauce or tamari (gluten-free).
Crushed tomatoes (28-ounce can): Creates a rich, tangy broth base. Sub: Diced tomatoes (blended for smoothness).
Low-sodium beef broth (4 cups, 960ml): Adds savory depth. Sub: Vegetable broth or seafood stock for different flavor profiles.
Water (2.5 cups, 600ml): Thins the broth slightly. Sub: Extra broth.
Potato (2 cups, 360g, peeled and chopped, Russet or Yukon Gold): Adds hearty texture. Sub: Sweet potato or turnip.
Cabbage (1 cup, 95g, shredded or chopped): Provides texture and nutrition (optional). Sub: Kale or omit.
Green beans (1 cup, frozen, canned/drained, or fresh): Add color and crunch. Sub: Peas or asparagus.
Lima beans (1/2 cup, frozen, canned/drained, or fresh): Bring creamy texture. Sub: Butter beans or edamame.
Sweet corn (1/2 cup, frozen, canned/drained, or freshly cooked): Adds sweetness. Sub: Corn kernels or zucchini.
Bay leaves (2): Infuse subtle depth. Sub: Omit if unavailable.
Lump crab meat (1 pound): Delivers delicate, sweet flavor. Sub: Imitation crab or shrimp (adjust cooking time).
Optional garnishes: Lemon pepper seasoning and fresh parsley for brightness. Sub: Fresh dill or a squeeze of lemon juice.

These ingredients are pantry-friendly and customizable, creating a wholesome, coastal-inspired soup

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Instructions

Ready to start? You’ll need a large stockpot or Dutch oven, a knife, and a spoon. These steps are simple, with tips for success.

Cook the veggies: In a large stockpot or Dutch oven over medium heat, heat 2 tablespoons olive oil. Add 1/2 cup diced onion, 1 cup carrots, and 1/2 cup celery. Cook, stirring occasionally, for 6-7 minutes until veggies soften and release juices. Add 2 minced garlic cloves, 1.5 tablespoons Old Bay seasoning, and 1 teaspoon ground mustard. Stir and cook for 1 minute until fragrant. Tip: Chop veggies uniformly for even cooking; stir to prevent sticking.
Build the soup: Add 1 tablespoon Worcestershire sauce, one 28-ounce can crushed tomatoes, 4 cups beef broth, 2.5 cups water, 2 cups chopped potato, 1 cup cabbage (if using), 1 cup green beans, 1/2 cup lima beans, 1/2 cup corn, and 2 bay leaves. Bring to a boil over medium-high heat. Tip: Stir well to incorporate tomatoes.
Add crab and simmer: Gently stir in 1 pound lump crab meat. Cover, reduce to a simmer, and cook for 30 minutes until flavors meld and veggies are tender. Remove bay leaves. Tip: Add crab gently to preserve its texture; check potatoes at 25 minutes for doneness.
Serve: Ladle into bowls and garnish with optional lemon pepper seasoning and fresh parsley. Tip: Offer garnishes in small bowls for customizable servings.