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.

Best Maryland Crab Soup Recipe-Little Broken

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 1/2 cups)
5 ribs celery, chopped (2 cups)
1 medium onion, chopped
1 cup fresh corn (from about 2 ears)
1/2 pound fresh green beans, chopped into 1-inch pieces
1 cup frozen lima beans
1/2 cup frozen green peas
1/2 bunch fresh parsley, chopped (1 cup)
4 Tbsp. Worcestershire sauce
2 Tbsp. Old Bay seasoning, plus extra for serving
1 1/2 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
Kosher salt and fresh ground black pepper
Oyster crackers or saltine crackers, for serving

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Instructions

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.

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