Having lived in Maryland for over 20 years, I’ve come to take my seafood recipes seriously, especially in the summer. And this Maryland crab soup is one of the first recipes I ever perfected.

overhead Maryland Crab Soup in a bowl. this recipe
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Love crab recipes? Try our Chicken Chesapeake paired with Old Bay fries.

A family favorite, it’s a staple for dinnertimes in the summer but also doubles as the perfect comfort food in the fall. A tomato-based soup packed with veggies, this recipe is hearty and flavorful without being too heavy.

Even better, all the ingredients combine and cook in a single pot in just over an hour for a hands-off meal that practically cooks itself. With a five-star rating, it’s safe to say readers love it as much as my family does. Try it out for yourself, and you’ll have a dish that rivals that of even the most popular seafood restaurant!

old bay seasoning in a box.

Why You’ll Love this Maryland Crab Soup Recipe!

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. You definitely want the fresh stuff. 

I usually get fresh crab meat at my local grocery store or the seafood market. I do not recommend canned crab meat.

Or if you’re feeling adventurous, you can always steam fresh crabs and pick the meat yourself. Around my neck of the woods, that’s a common practice. And don’t throw away those crab shells, make crab stock out of them!

Maryland Crab Soup Ingredients

ingredients for maryland crab soup recipe.

See the recipe card for quantities.

  • Carrots
  • Celery
  • Onions
  • Corn
  • Green beans
  • Lima beans
  • Green peas
  • Parsley
  • Worcestershire sauce
  • Old Bay seasoning
  • Ground mustard
  • Bay leaves
  • Canned whole tomatoes
  • Water
  • Potatoes
  • Crab meat

Secret Ingredient

Then the Old Bay Seasoning – a must in Maryland crab soup! It’s loaded with different spices, like mustard, paprika, crushed red pepper, and ginger, just to name a few.

It’s got a really good kick to it and is delicious in any type of seafood, but especially crab soup. If you can’t find Old Bay at your local store, look for J.O. Crab Seasoning. It’s an alternative to Old Bay.

How to Make Maryland Crab Soup

The soup comes together fairly easily. You’ll be adding ingredients gradually to the same pot and then simmering until tender. 

  • Step 1: Cook the carrots, celery, and onions in a heavy-duty dutch-oven or soup pot until soft. About 5-8 minutes.
  • Step 2: Add corn kernels, green beans, lima beans, green peas, parsley, Worcestershire sauce, Old Bay seasoning, dry mustard, bay leaves, canned tomatoes, and water. You can substitute water with beef broth. To taste, season with salt and pepper. Bring to a boil.
  • Step 3: Stir in crab meat and potatoes. Simmer partially covered for 30-40 minutes or until the vegetables are tender.
  • Step 4: Discard bay leaves. Taste the soup for salt and pepper before removing off heat. 

Maryland crab soup is delicious with oyster or saltine crackers. For extra heat, add a sprinkle of Old Bay or red pepper flakes before serving.

how to make crab soup - step by step.

How to Store Maryland Crab Soup

  • In the Refrigerator – leftover soup can be refrigerated in an airtight container for up to 3-4 days. Reheat over a gentle heat until warmed through.

How to Freeze Maryland Crab Soup

You can also freeze crab soup for up to 3 months. Make sure the soup is completely cooled before sticking it in the freezer though.

  • In the Freezer – ladle cooled soup into freezer-safe containers, such as these. Leave about an inch of space between the soup and the container’s lid when filling it. That will give the liquid enough room to expand.

When ready to eat, reheat the soup over medium heat until warmed through. You can thaw the soup overnight in the refrigerator first or reheat the soup frozen. Either way works. Just make sure to use gentle heat when reheating the soup. 

side view crab soup in a bowl.

What to Serve with Maryland Crab Soup

Most of the time simple saltine or oyster crackers are all you need to serve this veggie-filled crab soup.

But if you’re looking to turn this bowl of soup into a well-rounded dinner, here are some options:

How to Freeze Maryland Crab Soup

For a longer-lasting storage option, you can freeze crab soup for up to 3 months. To do so, let the soup cool completely. Then, transfer it to a freezer-safe container, leaving about an inch of space between the soup and the lid. This allows enough space for the soup to expand!

When ready to serve, reheat the soup from frozen in a pot over medium heat until warmed through. Or, thaw frozen crab soup in the fridge overnight to speed up the process. Just make sure to use a gentle simmer, being careful not to let the soup come to a boil when reheating. Otherwise, the crab will become tough and rubbery.

Maryland Style Crab Soup FAQs

What is Maryland crab soup?

It’s a tomato-based soup made with farmers’ market-style veggies, like corn, green beans, carrots, potatoes, peas, and fresh lump crab meat.

Can you freeze crab soup?

You can freeze cooled crab soup for up to 3 months. Leave about an inch of space between the soup and the container’s lid when filling it. That will give the liquid enough room to expand.

Can I substitute lump crab meat for something else?

To guarantee the taste of this soup, I do not recommend substituting lump crab meat with anything else.

Can I use canned crab meat for this recipe?

It’s best to use fresh lump crab meat and avoid using canned crab.

Video: How to Make Maryland Crab Soup

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Crab and Corn Chowder

Italian Sausage Kale Soup

Crab Bites with Spicy Aioli

If you try Maryland Crab Soup, please leave a star rating and let me know how you like the recipe in the comments below.

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Maryland Crab Soup - hearty farmers market vegetables, lumps of crab meat, and spicy Old Bay seasoning | littlebroken.com @littlebroken

Maryland Crab Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 8
  • Category: Soup
  • Method: Simmer
  • Cuisine: American
Print Recipe

Description

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!

Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 2 medium carrots, peeled and chopped (1 ½ 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 extra for serving
  • 1 ½ Tbsp. ground mustard
  • 2 bay leaves
  • 1 (28 oz.) can whole tomatoes
  • 6 cups water
  • 2 medium (¾ pound) russet potatoes, peeled and cubed
  • 1 lb. fresh lump crab meat
  • Kosher salt and fresh ground black pepper
  • Oyster crackers or saltine crackers, for serving

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Discard bay leaves. Taste for salt and pepper. Serve with oyster crackers and sprinkle of Old Bay, if desired.

Notes

  • Crab Meat: I recommend good-quality fresh crab meat for this recipe. Do not use canned or any type of imitation meat.
  • Old Bay Seasoning: Found near the seafood department at most supermarkets. It can also be ordered online or made from scratch.
  • Leftovers: Leftover soup can be refrigerated in an airtight container for up to 3-4 days. Or frozen for up to 3 months.

Nutrition

  • Serving Size:
  • Calories: 252
  • Sugar: 7.4 g
  • Sodium: 574.2 mg
  • Fat: 5.2 g
  • Carbohydrates: 32.5 g
  • Protein: 20.7 g
  • Cholesterol: 40.2 mg