Description
This authentic Maryland crab soup recipe brings the Chesapeake Bay’s flavors right to your kitchen. The recipe combines fresh vegetables with succulent blue crab meat in a perfectly seasoned broth.
Sweet blue crab meat blends with a strong tomato-based broth in this hearty soup. Old Bay seasoning and garden vegetables create a delicious medley that’s perfect for family gatherings or meal prep.
Ingredients
Scale
- 1 pound jumbo lump blue crab meat
- 3 cups beef broth
- 2 cups chicken stock
- 1 can (28-ounce) crushed tomatoes
- 3–4 tablespoons Old Bay seasoning
- 4 tablespoons Worcestershire sauce
- 2 tablespoons dry mustard
- 1 cup each:
- Carrots (sliced)
- Potatoes (diced)
- Lima beans
- Sweet corn
- Green beans
- 1/2 cup diced onion
- Fresh parsley for garnish
Instructions
- Prepare the Base: Boil chicken and beef stock in a Dutch oven to heat everything evenly.
- Add Vegetables: Add all vegetables except the crab meat. Let the mixture return to a simmer over medium heat.
- Season and Simmer: Mix in Old Bay seasoning, Worcestershire sauce, and dry mustard. Let it simmer for about 45 minutes and stir occasionally.
- Incorporate Crab: Rinse the crab meat in a fine-mesh strainer. Add it to the soup and let it simmer for another 15-20 minutes.
Notes
- You can freeze this soup for up to 3 months.
- Mix flour and cold water to thicken the soup if needed.
- We used fresh vegetables whenever possible, especially sweet corn during summer.
- A two-hour simmer helps flavors blend perfectly, so adjust your cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Cuisine: American