Maryland Crab Soup Recipe

Rating 5.0
| 1
| Last Updated on May 29, 2024
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.
Utensils Appetizer
Globe New American
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 tbsp
olive oil
2
yellow onions, diced
2
shallots, diced
2
carrots, chopped
1 cup(s)
chopped celery
1/2 cup(s)
lima beans
3 tbsp
dry Old Bay seasoning
2 cup(s)
fish or chicken stock
1 cup(s)
dry white wine
2 1/2 cup(s)
water
2 tbsp
Worcestershire sauce
2 tbsp
whole-grain Dijon mustard
28 oz
canned Italian cherry tomatoes, see notes 1
20 oz
crab meat (claws and lump)
3/4 cup(s)
shelled English peas, see notes 2
2
ears raw corn, see notes 2
8 oz
fresh green beans, see notes 2
salt and pepper, to taste
Old Bay liquid hot sauce, for serving, optional
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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.

Maryland Crab Soup Recipe: First, prep all of the soup-based ingredients.
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.

Maryland Crab Soup Recipe: Pour 2 tablespoons of olive oil into the bottom of a 12-quart soup pot.
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.

Maryland Crab Soup Recipe: Next, add the stock, wine, water, Worcestershire sauce, whole-grain mustard and canned cherry tomatoes to the soup pot with the vegetable base.
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.

Maryland Crab Soup Recipe: Next, gently add the crab meat to the soup.
Step 5

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

Maryland Crab Soup Recipe: Serve with crusty bread for dipping.

Notes:

  1. You can substitute the Italian canned cherry tomatoes with crushed fire-roasted tomatoes or fire-roasted whole canned tomatoes.
  2. 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
333
FAT
7.8 g
PROTEIN
25.6 g
CARBS
36.9 g
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1 Comments
1 Comments
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Sarah D.

Sarah

12 Sep 2022

This recipe is absolutely divine. Summer in a bowl!

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