There is something supremely comforting about tucking in to a bowl of soup that is packed with vegetables and seafood in a flavorful broth. Be sure to also check out our San Francisco Cioppino Seafood Stew for a taste of the other side of the country, or this New England Fish Chowder for a completely different flavor profile.
This Best Crab Soup Recipe is great year round!
I know we are currently creeping out of winter “soup” weather and inching towards Spring and Summer, but this particular soup recipe bridges the gap and crosses boundaries as being a soup that can be enjoyed year round. In the winter, it’s warm and comforting, making use of frozen veggies. But in the summer, you can use all the fresh produce you can find! I first heard about Maryland crab soup in a Food Network article when I was researching recipes that Maryland is well-known for as part of my American Eats series where I’m making the most popular foods from each state, one at a time. Doing the research is one of my favorite parts of this series because I learn about all sorts of interesting foods that mostly only locals known about it. Like lemon sticks, which I didn’t end up making but are supposed to be a Baltimore tradition at the annual FlowerMart where you stick a soft peppermint stick in half a lemon and use it like a straw to suck up the lemon juice. I am still immensely curious about them and it’s gone on my “must revisit” list for in the future!
Why you’ll love this Crab Soup Recipe
This crab soup, on the other hand, was a big hit at our dinner table. The spicy, savory broth compliments the crab meat really well. And each bite is chock-full of delicious and nutritious veggies. It’s a really healthy soup and something you definitely feel good about eating.
Crab Soup Ingredients
Crab meat: You want fresh, frozen, or pasteurized lump crab meat, not the canned crab meat you find in the tuna aisle. Look for fresh crab in the seafood section or ask at the meat counter if you have trouble locating it. Canned whole peeled tomatoes: You will use both the tomatoes and the juice they are packed in. I like to tear up the tomatoes a bit as I add them to the soup for a rustic, chunky texture. Celery, carrots, and onions: These three are classic soup veggies that really add depth of flavor to the broth. Potatoes: You can use either russet potatoes or yukon gold potatoes in this soup. Peel, then cube the potatoes into bite-size pieces. Don’t go overboard on the potato or it can overwhelm the rest of the ingredients. One medium to large russet potato really is plenty, although if they are on the smaller side you could do two. Fresh or frozen corn: If it’s summertime and you have fresh sweet corn from the farmer’s market, by all means use that! You will need 2 ears worth of kernels sliced off the cob. But this recipe works just as well with frozen corn kernels. Peas and lima beans: I don’t always have bags of lima beans in the freezer but every Maryland Crab Soup recipe I looked at called for them. They really are delicious and have a great texture in the soup, along with the peas, which we always have in the freezer. Old Bay seasoning: This spice blend is a staple in many pantries and adds fantastic flavor and heat. It was invented in Baltimore by a German immigrant in the early 1900’s. It includes spices like celery salt, black pepper, crushed red pepper flakes, paprika, mustard, and ginger, among others. Beef broth and water: The combination of broth and water adds depth without overpowering the crab flavor, although you could use all water if you prefer. Mustard: Some recipes call for dry mustard powder, but I like the ease and punch of some regular yellow mustard instead. Worcestershire sauce: This ingredient adds a wonderful umami element and lots of flavor to the broth. Salt & pepper: Always important for making sure things don’t taste bland.
How to make Maryland Crab Soup
I debated sauteeing the carrots, celery, and onions in a little olive oil first before adding the remaining ingredients, but ultimately skipped it after looking at a number of versions of this soup. Instead, we keep things really simple here by pretty much dumping everything in the soup pot and letting it simmer to develop the flavors.
How to store Crab Meat Soup
How long will leftovers keep in the fridge?
Any leftover soup will last around 5 days in the fridge and still be good. Reheat leftovers on the stove until hot.
Can you freeze Maryland Crab Soup?
You sure can! This soup freezes well for up to 3 months. Let it cool to room temperature, then transfer it to a freezer-safe container before transferring to the freezer. To serve, thaw the soup overnight in the freezer, then reheat in a pot on the stove over medium heat until hot all the way through.
What goes well with this Maryland Crab Soup Recipe?
Like most soups, especially tomato based ones, this Maryland crab soup pairs really well with some kind of bread or salad. The spicy kick of the Old Bay seasoning means this soup is especially good with something on the sweet side.
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More Soup Recipes
Tortellini Soup with Italian Sausage Italian Wedding Soup Easy Minestrone Soup Better-Than-Panera Broccoli Cheese Soup Wisconsin Cauliflower Soup Homemade Tomato Basil Soup
Recipe adapted from Saveur. Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
