Maryland Crab Soup Recipe

Rating 5.0
| 0
Whip up a popular North Eastern-style seafood stew with our Maryland crab soup. This tomato-based soup is filled with fresh summer vegetables and tender, sweet crab meat.
Appetizer
Pescatarian
19
ingredients
5
steps
90
minutes
After discovering his passion for cooking as an Italian language instructor at UC Berkeley, Chef Chris went on to be the co-founder of a culinary event business, specializing in regional Italian cooking, and then worked as a chef teaching cooking classes for corporate groups, cultivating a 5-star rating. Chef Chris now works with a company providing walking food tours of Little Italy as well as teaching his lauded cooking classes.

Ingredients

Servings:
6
2 tblsp
olive oil
2
yellow onions, diced
2
shallots, diced
2
carrots, chopped
1 cup(s)
chopped celery
1/2 cup(s)
lima beans
3 tblsp
dry Old Bay seasoning
2 cup(s)
fish or chicken stock
1 cup(s)
dry white wine
2 1/2 cup(s)
water
2 tblsp
Worcestershire sauce
2 tblsp
whole-grain Dijon mustard
28 oz
canned Italian cherry tomatoes
20 oz
crab meat (claws and lump)
3/4 cup(s)
shelled English peas
2
ears raw corn
8 oz
fresh green beans
salt and pepper, to taste
Old Bay liquid hot sauce, for serving, optional
What You'll Need for This Recipe

Directions 5 steps | 90 Minutes

Step 1

First, prep all of the soup-based ingredients. Chop the carrot and celery stalks into rounds, about ¼-inch thick. Remove the skin from the onions and shallot and rough chop them each into diced pieces. Peel the husk off the corn, cutting the kernels off of the cob. Trim the ends off of the green beans and then cut the beans into ½-inch rectangular slices.

Step 2

Pour 2 tablespoons of olive oil into the bottom of a 12-quart soup pot. Heat over medium for 2 minutes. Then, add in chopped onions, shallot, carrots, celery, lima beans and Old Bay seasoning. Sauté the mixture for 3 minutes, until the onions start to turn translucent.

Step 3

Next, add the stock, wine, water, Worcestershire sauce, whole-grain mustard and canned cherry tomatoes to the soup pot with the vegetable base. Stir it all together with a wooden spoon and bring to a boil on medium heat. Cook, lid off, for 25 minutes, allowing the flavors to blend and some of the liquid to evaporate off.

Step 4

Next, gently add the crab meat to the soup. Stir every 5 minutes or so, cooking uncovered for another 40 minutes. In the last 5 minutes of cooking, add in the peas, fresh corn and green beans. Season the soup to taste with salt and pepper. Ladle into bowls.

Step 5

Serve with crusty bread for dipping. For a spicier version, top with Old Bay liquid hot sauce.


Notes:

  • You can substitute the Italian canned cherry tomatoes with crushed fire-roasted tomatoes or fire-roasted whole canned tomatoes.
  • You can use frozen sweet corn kernels, lima beans, and green beans if it’s hard to find fresh ones in season. 

Nutrition Per Serving
View All
CALORIES
334
FAT
7.8 g
PROTEIN
25.6 g
CARBS
36.9 g

FOOD FOR THOUGHT?

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