Maryland Crab Soup
A tomato- and broth-based soup full of vegetables and the delicate flavor and texture of lump blue crab, Maryland crab soup is a local staple that deserves to be shared far and wide. This is a generously seasoned and satisfying family favorite, and welcomes many substitutions based on what you have on hand.
Ingredients
- 2 tablespoonsextra-virgin olive oil
- ½ cupdiced yellow onion
- 1 cupsliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- ½ cupsliced or diced celery
- 2garlic cloves, minced
- 1 ½ tablespoonsold bay seasoning (see recipe note)
- 1 teaspoonground mustard
- 1 tablespoonworcestershire sauce
- 1can crushed tomatoes
- 4 cupslow-sodium beef broth
- 2 ½ cupswater
- 2 cups(about 360g) peeled and chopped potato (russet or yukon gold)
- 1 cup(about 95g) shredded or chopped cabbage (feel free to omit)
- 1 cupchopped green beans (frozen, canned/drained, or fresh)
- ½ cuplima beans (frozen, canned/drained, or fresh)
- ½ cupsweet corn (frozen, canned/drained, or freshly cooked)
- 2bay leaves
- 1 poundcrab meat
- optional for garnish: lemon pepper seasoning & fresh parsley
Directions
- 1
Heat the olive oil over medium heat in a large stockpot or dutch oven. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6–7 minutes as the vegetables soften up and let out some juices. Add the garlic, Old Bay seasoning, and ground mustard. Stir to combine and cook 1 minute.
- 2
Add all of the remaining ingredients, except for the crab and optional garnishes. Bring to a boil. Add the crab. Cover and simmer for 30 minutes. Remove bay leaves.
- 3
Serve soup warm with a garnish of lemon pepper seasoning and fresh parsley, if desired.
- 4
Keep leftovers in a large covered container in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more broth to the leftovers as it cooks if it is too thick—I always do. (It thickens in the refrigerator as the veggies and crab soak up the liquid.)