While photographing a new bread recipe for my cookbook, I wanted a bowl of soup to display next to it. As my team threw out suggestions—minestrone soup, slow cooker chicken chili, chicken noodle soup—my Baltimore area-born husband piped up, “Maryland crab soup” and we all went “Yes!!” It was just the thing for the photo, and then we enjoyed it for dinner that night. As I savored each flavorful bite, it dawned on me that this family-beloved recipe should definitely live on my website. As a Maryland resident, I’ve proudly published a solid recipe for Maryland crab cakes, as well as crab dip. Maryland crab soup rounds out the trio highlighting this state’s delicacy.
Maryland Crab Soup Is:
Like a crab-picking feast, but in soup form Savory, spiced & flavorful Chock-full of vegetables Robust & satisfying, especially for a veggie-heavy soup Simple to make on the stove Welcoming of substitutions
Plus, it freezes beautifully and makes exceptional leftovers. It’s most certainly a worth addition to my list of 30 delicious fall dinner recipe ideas.
Crab Soup Non-Negotiables:
Other additions: Carrots, onions, and celery (the trio also known as mirepoix) build the soup’s base. Beef broth and water make up the liquid base, and you can use vegetable or even chicken broth instead if desired. I love adding shredded fresh green cabbage to help bulk up the soup. Garlic, ground mustard, and bay leaves add even more flavor. I want every spoonful to deliver big, and with this recipe, you won’t be disappointed.
Old Bay Seasoning: The Baltimore original, and crab’s favorite seasoning. I use 1.5 Tablespoons, and honestly, sometimes I go even heavier. If you’re sensitive to spice, start with just 2 teaspoons and add more after tasting. Tomatoes: To really bulk up the broth for this soup, use a big can of crushed tomatoes. Sometimes I use “fire-roasted” tomatoes for a deeper flavor. Lots of Veggies: Lima beans and corn are most common in this soup. Green beans and peas are usual additions, too. I usually stick with lima beans, corn, and green beans. You don’t have to use frozen, but it’s most convenient. In the summertime, I use fresh sweet corn for more flavor. Potatoes: Many recipes use potatoes, too. I always add them because they help settle the spicy kick from the Old Bay Seasoning. Worcestershire Sauce: Some recipes include this, some don’t. Without question, this goes into my pot because it delivers big flavor that’s altogether sweet, savory, and salty. I use it in my crab dip recipe, too.
What Crab Meat Do I Use?
The Chesapeake Bay is home to Maryland’s famous blue crabs, known for their delicately sweet flavor. If you aren’t steaming your own crabs for crab meat, let me help you navigate which crab meat is best for this soup. Crab meat sold out of the shell has been cooked. At the market, you can find canned, frozen, or fresh (refrigerated) cooked crab meat. Unrefrigerated canned crab meat doesn’t have an ideal flavor for soup, so skip it. If you need to use canned, look for canned crab meat in the refrigerated section of your market. Ask your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1-pound tub from the seafood counter in my grocery store. I recommend using a mix of lump crab meat and backfin meat. Make sure you purchase crab meat labeled “hand-picked” or “fresh-picked,” which means that the crab meat has been picked through for shells and cartilage. (Still, it’s good practice to gently run your hands through the meat for any hard cartilage remnants.) Making this soup is really just a matter of cooking most of it together on the stove, adding the crab meat, and letting it simmer to build unparalleled flavor. Don’t forget to remove the bay leaves before serving. The flavor is even better on day 2. I love these leftovers!
Perfect Pairings
Do you have any favorite additions to this soup?
Cornbread muffins or cornbread Biscuits or homemade artisan bread Jalapeño cheddar bread Asiago-crusted skillet bread Serve in bread bowls! Crackers Fresh green salad or coleslaw Roasted broccoli or cauliflower
