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Maryland Crab Soup

Delicious Maryland Crab Soup: A Cozy Bowl of Comfort

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This Maryland Crab Soup blends lump crab and vegetables in a hearty broth, providing a cozy, low-salt dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion Use shallots for a milder flavor.
  • 2 medium Carrots Substitute with parsnips if desired.
  • 2 stalks Celery Leeks may be used as a substitute.
  • 3 cloves Garlic Use garlic powder if fresh is unavailable.
  • 1 28-ounce can Crushed Tomatoes Canned diced tomatoes can be an alternative.
  • 4 cups Low-Sodium Beef Broth Vegetable broth works for a lighter version.
  • 2 cups Water
  • 2 medium Potatoes Sweet potatoes can be a good substitute.
  • 1 cup Cabbage Optional; can replace with spinach if preferred.
For the Flavor
  • 1 tablespoon Old Bay Seasoning Can replace with another seafood seasoning.
  • 1 teaspoon Ground Mustard Yellow mustard can be used as a substitute.
  • 2 tablespoons Worcestershire Sauce Soy sauce can be used as a vegan alternative.
  • 2 leaves Bay Leaves Reduce by half if using fresh.
For the Veggie Mix
  • 1 cup Green Beans Frozen beans can be used in a pinch.
  • 1 cup Lima Beans Use canned or frozen as needed.
  • 1 cup Sweet Corn Fresh, frozen, or canned are all acceptable.
For the Star Ingredient
  • 1 pound Crab Meat Fresh lump crab is recommended for best taste.

Equipment

  • large stockpot
  • wooden spoon

Method
 

Preparation Steps
  1. In a large stockpot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté for about 6-7 minutes until softened.
  2. Stir in minced garlic, Old Bay seasoning, and ground mustard. Cook for an additional minute until fragrant.
  3. Pour in crushed tomatoes, beef broth, and water. Add potatoes, cabbage, green beans, lima beans, and sweet corn. Drizzle in Worcestershire sauce and add bay leaves. Bring to a boil.
  4. Once boiling, reduce heat to low and cover the pot. Simmer for about 30 minutes.
  5. Gently fold in fresh lump crab meat about 5 minutes before serving. Stir carefully to preserve crab's texture.
  6. Ladle into bowls and garnish with lemon pepper seasoning and parsley. Serve warm with bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 120IUVitamin C: 20mgCalcium: 75mgIron: 3mg

Notes

Use the freshest lump crab meat to enhance flavor and texture. Adjust Old Bay seasoning to your preference.

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