Farmers market mix of hearty vegetables, smell of Old Bay seasoning, and lumps of fresh crab meat. This bowl of Maryland crab soup practically cooks itself and is a must in the summer time!
We are in the final stretch of lazy summer days before school, sports, and everything else that the fall season has to offer. In the fall we tend to do more easy, quick, and one pot meals. Also more soups than usual. Maryland Crab Soup is a delicious summer time favorite around our house but also a perfect bowl of comfort food for the early days of fall.
It’s a tomato based soup that is loaded with farmers market style veggies, like corn, green beans, carrots, potatoes, and peas. What makes this soup so special though is the lump crab meat and Old Bay seasoning. Lump crab meat is like the gem of this soup and fresh is the way to go! I usually pick mine up at my local grocery store seafood counter. I would not recommend canned or cooked crab meat for this recipe.
Then the Old Bay seasoning. It’s loaded with different spices, like mustard, paprika, crushed red pepper, ginger, just to name a few. It’s got a really good kick to it and is delicious over ALL seafood. If you can’t find Old Bay at your local store, look for J.O. Crab Seasoning. It’s an alternative to Old Bay.
The soup comes together fairly easy. All in one pot. You basically add everything and let it simmer for good 30-40 minutes. There is really nothing else to it. Just have some oyster or saltine crackers ready to serve with the soup. I also like mine extra spicy so a sprinkle of Old Bay is a must for me.
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- 2 Tbsp. olive oil
- 2 medium carrots, peeled and chopped (1½ cups)
- 5 ribs celery, chopped (2 cups)
- 1 medium onion, chopped
- 1 cup fresh corn (from about 2 ears)
- ½ pound fresh green beans, chopped into 1-inch pieces
- 1 cup frozen lima beans
- ½ cup frozen green peas
- ½ bunch fresh parsley, chopped (1 cup)
- 4 Tbsp. Worcestershire sauce
- 2 Tbsp. Old Bay seasoning, plus more to serve
- 1½ Tbsp. ground mustard
- 2 bay leaves
- 1 (28 oz.) can whole tomatoes
- 6 cups water
- 2 medium (3/4 pound) russet potatoes, peeled and cubed
- 1 lb. fresh lump crab meat
- salt and fresh ground black pepper
- oyster crackers, to serve
- In a 6-quart heavy duty stock pot, heat olive oil over medium heat. Add carrots, celery, and onion; sauté for 5-8 minutes or until slightly soft.
- Add corn, green beans, lima beans, green peas, parsley, Worcestershire sauce, Old Bay seasoning, ground mustard, bay leaves, canned tomatoes, and water. Season with salt and pepper, to taste. Raise the heat to high and bring to a gentle boil.
- Add crab meat and potatoes. Reduce the heat to medium and simmer, partially covered, for 30-40 minutes or until the vegetable are completely tender. Use a large spoon to break down any large chunks of tomatoes.
- Discard bay leaves. Taste for salt and pepper. Serve with oyster crackers and sprinkle of Old Bay, if desired.