A tomato- and broth-based soup full of vegetables and the delicate flavor and texture of Chesapeake blue crab, Maryland crab soup is a local staple that deserves to be shared far and wide. There are many ways to make it, and this is my family’s favorite. It’s generously spiced, extra satisfying, and chock full of delicious crab.
. 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!!”
. 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.
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?
Real Maryland Crab Soup Recipe
Description
A tomato- and broth-based soup full of vegetables and the delicate flavor and texture of lump blue crab, Maryland crab soup is a local staple that deserves to be shared far and wide. This is a generously seasoned and satisfying family favorite, and welcomes many substitutions based on what you have on hand.
Ingredients You’ll Need
Instructions
- Heat the olive oil over medium heat in a large stockpot or dutch oven. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6–7 minutes as the vegetables soften up and let out some juices. Add the garlic, Old Bay seasoning, and ground mustard. Stir to combine and cook 1 minute.
- Add all of the remaining ingredients, except for the crab and optional garnishes. Bring to a boil. Add the crab. Cover and simmer for 30 minutes. Remove bay leaves.
- Serve soup warm with a garnish of lemon pepper seasoning and fresh parsley, if desired.
- Keep leftovers in a large covered container in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more broth to the leftovers as it cooks if it is too thick—I always do. (It thickens in the refrigerator as the veggies and crab soak up the liquid.)
