Maryland Crab Soup

By Farideh Sadeghin

Updated Aug. 27, 2024

Maryland Crab Soup
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
5(83)
Comments
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While the exact origins of Maryland crab soup are unknown, the recipe is rooted in folk tradition, likely learned from Indigenous people, and changed over time depending on what was available and in season. You’ll find different recipes on menus in restaurants and homes throughout the Chesapeake Bay area, but you can usually assume the tomato-based soup is likely to contain corn, beans, peas and tomatoes. Seek out Maryland blue crab meat, prized for its sweetness thanks to the time the crustacean spends swimming in the brackish waters of the bay. While stock always adds a more robust flavor to soups, water will work fine as well for this hearty, vegetable-heavy recipe.

Featured in: It’s Time for Crab Soup

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Ingredients

Yield:6 servings (scant 3 quarts)
  • 2tablespoons olive oil
  • 2tablespoons unsalted butter
  • 3celery stalks, diced
  • 2small carrots, peeled and diced
  • 1medium yellow onion, diced
  • 1tablespoon Old Bay seasoning
  • 2teaspoons Italian seasoning
  • 1½ teaspoons dry mustard
  • 3garlic cloves, minced
  • 2tablespoons tomato paste
  • 4cups homemade or store-bought vegetable or seafood stock (or even water)
  • 1pound red potatoes, cut into ¼-inch pieces
  • 1(14-ounce) can whole peeled tomatoes, crushed by hand
  • 1(14-ounce) can tomato sauce
  • 4ounces green beans, trimmed and cut into 1-inch pieces
  • 1pound crab meat (preferably ½ pound crab claw meat and ½ pound jumbo lump crab meat)
  • 1cup frozen corn, defrosted, or 1 ear corn, shucked, kernels removed
  • 1cup frozen peas, defrosted
  • Salt and freshly ground pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

336 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 22 grams protein; 1121 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil and butter in a large saucepan over medium-high. Add the celery, carrots and onion, and cook, stirring, until the onion is translucent and the carrots begin to soften, about 10 minutes.

  2. Step 2

    Add the Old Bay seasoning, Italian seasoning, mustard and garlic, and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes more.

  3. Step 3

    Stir in the stock, potatoes, tomatoes (and their juices) and the tomato sauce, scraping the bottom of the pot to deglaze. Bring to a boil, then reduce the heat to maintain a simmer and cook, stirring occasionally, until the potato is almost soft, about 10 minutes.

  4. Step 4

    Stir in the green beans and cook for 10 to 12 minutes, until the green beans are tender.

  5. Step 5

    Stir in the crab, corn and peas, and cook until the crab and vegetables are heated through, about 5 minutes. Season with salt and pepper and serve.

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Ratings

5 out of 5
83 user ratings
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Comments

Scooter

Marrylanders, in the Baltimore area, tend to use JO spice more than Old Bay. I have made mine using beef stock as it goies well with tomatoes. Don't see the need for the dry mustard. The vegetables can be whatever you like to eat. I have made this using a bag of frozen mixed vegetables. Put everything in the pot, simmer until the potatoes are done, check the seasoning and add the crab right before you are ready to eat.

Leslie Marqua

So many ways to make this soup. But this way is a bland way. Better with beef stock. If using veggie stock or water (really - don't bother if you have to use water!), then be prepared to do what you need to do to amp up the flavor. FYI, adding more Old Bay or JO Spice can get to be really overwhelming. One more thing - there can never be too much crab meat, so if you can, double the amount to 2 lbs for this quantity of soup.

MD

I put Old Bay on my Old Bay! Agree, there is no need to cook the crab for any additional time, this allows the jumbo lump to stay whole and intact. Regarding the stock option, I know a lot of Marylanders who choose beef stock and/or use a quick stock made with the crab shells from picked crabs.

Christopher W

Definitely a really good recipe. I followed the instructions very closely but also added a teaspoon or so of Worcestershire sauce, some extra Frank's red hot, and a mix of oregano, fennel, and rosemary in lieu of the Italian Seasoning. Oh and an extra carrot and stalk of celery and some extra garlic. And the beef bone broth, which I simmered with some old shrimp shells. And I added 8 0oz. Of clam broth. Really really delicious soup.

Cathy

We thought this was delicious! I did make a few changes based on the reviews. I used beef stock, upped the Old Bay (to 1.5 Tbs), and kept the crab separate, adding it to the bowl and ladeling the soup over it. It was very flavorful and is one of the best new soups I've made for a while.

Alicia

I added a little cayenne but followed the recipe as is and it turns out a huge pot of soup. And as a Marylander living in Chicago, it's quite accurate! I did go along with the beef stock for it.

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