bowl of Maryland crab soup

Maryland Crab Soup Recipe

bowl of Maryland crab soup

Maryland Crab Soup

Bold and spicy with a heady scent that fills a room with the flavor of the Chesapeake, Maryland Crab Soup accompanies our best-known seafood star with the bounty of Maryland’s farms. As far as which is the best soup in the world, Maryland Crab or Cream of Crab, the obvious answer is both!

Total time: 1 hour and 20 minutes

Serves: 6


☐  3 large carrots, peeled and chopped

☐  1 yellow onion, chopped

☐  2 cups celery, chopped

☐  1 medium potato, diced

☐  1 28 oz can crushed tomatoes

☐  6 cups water

☐  ½ pound fresh green beans, trimmed and cut in 1 inch pieces

☐  1 ½   cup fresh, Maryland sweet-corn kernels (About 3 ears)

☐  1 cup lima beans (Fresh is best, but frozen is OK)

☐  ½ cup peas (same as above, fresh if you got ‘em, frozen if you don’t!)

☐  4 tbsp Worcestershire sauce

☐  3-4 tbsp Old Bay Seasoning or J.O. Crab Seasoning

☐  2 tbsp dry mustard

☐  red pepper flakes to taste

☐  1 lb. handpicked Maryland crabmeat, lump for sweetness, or claw for richness

Step 1: Combine all of the vegetables and the canned tomatoes, Worcestershire sauce, Old Bay or J.O. Crab Seasoning, dry-mustard, a pinch or two (or three if you like it fiery!) of the red pepper flakes, and six cups of water in a large pot and bring to a boil over medium-high heat. Reduce to medium-low and simmer for half an hour.

Step 2: Add crabmeat to soup and simmer for 45 minutes more, stirring often. Season with pepper, salt, or more crab seasoning and serve. For a change of pace, consider combining with equal parts Cream of Crab Soup. It’s what we Marylanders call a bowl of “Half-and-Half!”

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