Maryland Crab Soup (Print Version)
# Ingredients:
→ For the Base
01 -
3 tbsp olive oil
02 -
1 onion, finely diced
03 -
1 cup baby carrots, chopped into bite-sized pieces
04 -
1 celery stalk, finely sliced
05 -
2 garlic cloves, minced
06 -
2 tbsp Old Bay seasoning (or adjust to taste)
→ For the Soup
07 -
4 cups beef broth
08 -
2 cups water
09 -
28 oz can crushed tomatoes
10 -
2 russet potatoes, peeled and cut into 1-inch cubes
11 -
1 cup frozen corn
12 -
½ cup frozen green lima beans
13 -
12 oz frozen green beans
14 -
2 bay leaves
15 -
1 tsp Worcestershire sauce
16 -
Salt and pepper to taste
→ For Finishing
17 -
1 lb lump crab meat
18 -
½ lemon, juiced
19 -
Oyster crackers for serving (optional)
# Instructions:
01 -
Heat the olive oil in a large Dutch oven over medium-low heat. Add your diced onions, chopped carrots, and sliced celery. Cook for 5 to 7 minutes, stirring every so often, until they start to soften.
02 -
Toss in the Old Bay seasoning and minced garlic. Cook for about 45 seconds, stirring constantly until it smells incredible. Add a splash more oil if the pan looks dry.
03 -
Add everything else except the crab meat and lemon juice - that means the beef broth, water, crushed tomatoes, potatoes, corn, lima beans, green beans, bay leaves, Worcestershire sauce, salt, and pepper. Bring the whole pot to a boil.
04 -
Once it's boiling, turn the heat down to low and let it simmer for 30 minutes. This gives the flavors time to come together.
05 -
After 30 minutes, gently stir in the crab meat. Let it cook for another 30 minutes, or until the carrots and potatoes are completely tender. Stir the soup occasionally so nothing sticks to the bottom.
06 -
Stir in the fresh lemon juice. Taste the soup and add more salt if it needs it. Serve hot with oyster crackers on the side if you like.
# Notes:
01 -
Use lump crab meat for the best texture and flavor. Claw meat works too if you want to save money.
02 -
Don't skip the Old Bay seasoning - it's what makes this taste authentically Maryland.
03 -
Add the crab meat later in cooking so it doesn't get tough or stringy.
04 -
This soup tastes even better the next day after the flavors have had time to blend.
05 -
You can make this in a slow cooker. Just cook everything except crab on low for 6-8 hours, then add crab for the last 30 minutes.
06 -
Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.