Maryland Crab Soup

Name: Maryland Crab Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings (scant 3 quarts)
Cuisine: new england
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 celery stalks, diced; 2 small carrots, peeled and diced; 1 medium yellow onion, diced; 1 tablespoon Old Bay seasoning; 2 teaspoons Italian seasoning; 1½ teaspoons dry mustard; 3 garlic cloves, minced; 2 tablespoons tomato paste; 4 cups homemade or store-bought vegetable or seafood stock (or even water); 1 pound red potatoes, cut into 1/4-inch pieces; 1 (14-ounce) can whole peeled tomatoes, crushed by hand; 1 (14-ounce) can tomato sauce; 4 ounces green beans, trimmed and cut into 1-inch pieces; 1 pound crab meat (preferably 1/2 pound crab claw meat and 1/2 pound jumbo lump crab meat); 1 cup frozen corn, defrosted, or 1 ear corn, shucked, kernels removed; 1 cup frozen peas, defrosted; Salt and freshly ground pepper, to taste

By Farideh Sadeghin

Updated Aug. 27, 2024

Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Rating: 5(52)
Comments: Read comments

While the exact origins of Maryland crab soup are unknown, the recipe is rooted in folk tradition, likely learned from Indigenous people, and changed over time depending on what was available and in season. You’ll find different recipes on menus in restaurants and homes throughout the Chesapeake Bay area, but you can usually assume the tomato-based soup is likely to contain corn, beans, peas and tomatoes. Seek out Maryland blue crab meat, prized for its sweetness thanks to the time the crustacean spends swimming in the brackish waters of the bay. While stock always adds a more robust flavor to soups, water will work fine as well for this hearty, vegetable-heavy recipe.

Featured in: It’s Time for Crab Soup

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Ingredients

Yield:6 servings (scant 3 quarts)

2tablespoons olive oil
2tablespoons unsalted butter
3celery stalks, diced
2small carrots, peeled and diced
1medium yellow onion, diced
1tablespoon Old Bay seasoning
2teaspoons Italian seasoning
1½ teaspoons dry mustard
3garlic cloves, minced
2tablespoons tomato paste
4cups homemade or store-bought vegetable or seafood stock (or even water)
1pound red potatoes, cut into ¼-inch pieces
1(14-ounce) can whole peeled tomatoes, crushed by hand
1(14-ounce) can tomato sauce
4ounces green beans, trimmed and cut into 1-inch pieces
1pound crab meat (preferably ½ pound crab claw meat and ½ pound jumbo lump crab meat)
1cup frozen corn, defrosted, or 1 ear corn, shucked, kernels removed
1cup frozen peas, defrosted
Salt and freshly ground pepper, to taste

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil and butter in a large saucepan over medium-high. Add the celery, carrots and onion, and cook, stirring, until the onion is translucent and the carrots begin to soften, about 10 minutes.
Step 2
Add the Old Bay seasoning, Italian seasoning, mustard and garlic, and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes more.
Step 3
Stir in the stock, potatoes, tomatoes (and their juices) and the tomato sauce, scraping the bottom of the pot to deglaze. Bring to a boil, then reduce the heat to maintain a simmer and cook, stirring occasionally, until the potato is almost soft, about 10 minutes.
Step 4
Stir in the green beans and cook for 10 to 12 minutes, until the green beans are tender.
Step 5
Stir in the crab, corn and peas, and cook until the crab and vegetables are heated through, about 5 minutes. Season with salt and pepper and serve.

Ratings

5 out of 5

52 user ratings

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Comments

Scooter10 months ago

Marrylanders, in the Baltimore area, tend to use JO spice more than Old Bay. I have made mine using beef stock as it goies well with tomatoes. Don't see the need for the dry mustard. The vegetables can be whatever you like to eat. I have made this using a bag of frozen mixed vegetables. Put everything in the pot, simmer until the potatoes are done, check the seasoning and add the crab right before you are ready to eat.

Leslie Marqua9 months ago

So many ways to make this soup. But this way is a bland way. Better with beef stock. If using veggie stock or water (really - don't bother if you have to use water!), then be prepared to do what you need to do to amp up the flavor. FYI, adding more Old Bay or JO Spice can get to be really overwhelming. One more thing - there can never be too much crab meat, so if you can, double the amount to 2 lbs for this quantity of soup.

LK10 months ago

Definitely up the Old Bay. I use 2.5 tbsps, plus a hefty dash of cayenne to 4 cups of beef broth and 6 cups of water (plus whatever juice is in the tomato can—28 ounces). Also use carrots and celery. And also simmer everything but the crab and corn for 1.5 hours, then add those last two ingredients and turn off the heat for an hour-plus.

Diane Imus1 month ago

Followed some suggestions and doubled the old bay and added 1/2 tsp cayenne. It was a bit thick so thinned it with chicken broth as I didn’t have any more fish stock - it was excellent!

Terry3 months ago

Could you substitute 1 28oz can of crushed tomatoes for the whole tomatoes and tomato sauce?

FWL3 months ago

Used freshly caught Puget Sound Dungeness crabs and it was delightful! Froze the leftover soup and a month later still wonderful.

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