Maryland Crab Soup

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 summertime!

Love summer soups? Try Fresh Corn and Zucchini Chowder or Corn and Crab Chowder. 

this recipe

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Maryland Crab Soup

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 summertime 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. 

Why Crab Soup is So Good

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!

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, 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 a 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 Recipe

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, green beans, lima beans, green peas, parsley, Worchestire sauce, Old Bay seasoning, ground mustard, bay leaves, canned tomatoes, and water. To taste, season with salt and pepper. Bring the soup to a gentle 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 soup for salt and pepper before removing off heat. 

Maryland crab soup is delicious with oyster or saltine crackers. I also like mine extra spicy, so a sprinkle of Old Bay is a must for me.

Storing 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.

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. 

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:

• Pasta Salad with Italian Dressing
• Cheese Puffs – perfect for dipping too!
• Artichoke Tomato and Spinach Flatbread
• Baked Potato Fries 
• Our House Salad Recipe

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