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Maryland Crab Soup

Maryland crab soup simmers crabmeat, potatoes, and colorful vegetables in a tomato and beef broth seasoned with Old Bay. The crab is folded in at the end and gently cooked until the soup reaches 165°F.
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Prep Time 20 minutes
Cook Time 39 minutes
Total Time 59 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 2 celery stalks, diced
  • 2 carrots medium, diced
  • 6 cups low-sodium beef broth
  • 1 can (28 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 cup green beans frozen, cut
  • 1 cup lima beans frozen
  • 1 cup corn frozen
  • 1 cup green cabbage chopped
  • 1 tbsp Old Bay seasoning
  • 1 tsp Worcestershire sauce
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lb pasteurized crabmeat picked over for shells

Equipment

  • 1 8-quart stockpot

Method
 

  1. Heat the vegetable oil in an 8-quart stockpot over medium heat, then add the onion, celery, and carrots and cook for 5–7 minutes, stirring occasionally, until softened.
  2. Add the beef broth, diced tomatoes and their juices, tomato sauce, potatoes, green beans, lima beans, corn, cabbage, Old Bay, Worcestershire sauce, bay leaf, salt, and pepper; bring to a boil.
  3. Reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
  4. Gently fold in the crabmeat and cook over low heat for 5–7 minutes, stirring carefully, until the soup reaches 165°F.
  5. Remove and discard the bay leaf before serving.

Notes

Fold in the crab gently to keep the pieces intact. Refrigerate leftovers for up to 3 days; freezing is possible, though the crab’s texture may soften. For a gluten-free option, use gluten-free Worcestershire sauce.