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.
One reader, Alex, commented: “Growing up in Maryland, I’ve had many varieties of Maryland crab soup. This was excellent and just how I remembered it. I used peas instead of green beans. ★★★★★”
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:
Maryland crab soup is a staple on menus all over this state. There are many recipes out there, either published online, memorized in heads, and/or passed down generations. The recipe I’m sharing today is the best way I know how to make it. I’ve tinkered with the ingredients over time, but there are a few non-negotiable staples that this East Coast favorite MUST have:
- 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.
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.
Can I Use a Bag of Frozen Mixed Vegetables?
Yes, absolutely. When I’m using frozen vegetables, I usually purchase lima beans, green beans, and corn separately. However, you can use a frozen vegetable medley such as corn, carrots, green beans, and peas. Try not to skip the lima beans, though; they’re creamy and buttery, and help to balance the acidity in the tomato-based broth. If you want to use frozen celery, carrots, and onions (the mirepoix medley), that works 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
Right before serving, I like to garnish the soup with a sprinkle of lemon pepper seasoning and fresh parsley. Both are optional. As for side dishes, here’s what I usually serve alongside Maryland crab 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
Do you have any favorite additions to this soup?
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Maryland Crab Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 10
- Category: Soup
- Method: Cooking
- Cuisine: American
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
- 2 Tablespoons extra-virgin olive oil
- 1/2 cup (65g) diced yellow onion
- 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1/2 cup (60g) sliced or diced celery
- 2 garlic cloves, minced
- 1.5 Tablespoons Old Bay seasoning (see recipe Note)
- 1 teaspoon ground mustard
- 1 Tablespoon Worcestershire sauce
- 1 (28-ounce) can crushed tomatoes
- 4 cups (960ml) low-sodium beef broth
- 2.5 cups (600ml) water
- 2 cups (about 360g) peeled and chopped potato (Russet or Yukon Gold)
- 1 cup (about 95g) shredded or chopped cabbage (feel free to omit)
- 1 cup chopped green beans (frozen, canned/drained, or fresh)
- 1/2 cup lima beans (frozen, canned/drained, or fresh)
- 1/2 cup sweet corn (frozen, canned/drained, or freshly cooked)
- 2 bay leaves
- 1 pound crab meat
- optional for garnish: lemon pepper seasoning & fresh parsley
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.)
Notes
- Make Ahead Instructions—Freezing: Soup freezes wonderfully! Freeze for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
- Special Tools (affiliate links): Large Pot or Dutch Oven (such as this Le Creuset Dutch Oven or Lodge Dutch Oven)
- Old Bay: If you are sensitive to spice, start with just 2 teaspoons of Old Bay seasoning. Most recipes call for 1 or more Tablespoons. I use 1.5 Tablespoons, and usually add a bit more after tasting.
- Broth: Beef broth is common in Maryland crab soup. Feel free to replace with vegetable broth or even chicken broth.
- Can I Use a Frozen Vegetable Medley? Yes, absolutely. You can use a frozen vegetable medley such as a corn, carrots, green beans, and peas. (Do not add the raw carrots in the beginning if the frozen mix has carrots.) Try not to skip the lima beans, though; they’re creamy and buttery, and help to balance the acidity in the tomato-based broth. If you want to use frozen celery, carrots, and onions (the mirepoix medley), that works too!
- Which Crab Meat to Use: See What Crab Meat Do I Use in the blog post above. I highly recommend fresh (refrigerated) lump and backfin crab meat.
- Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker (affiliate link), then add everything else except for the crab and garnishes. Allow to cook for 2 hours on low, then add the crab. Cook on low for 1 more hour.
I made this exact and loved it! I used canned green beans, corn and lima beans and couldn’t tell a difference that they weren’t fresh! You don’t need fresh crabs either. I used half canned claw and lump. It turned out just like restaurant style soup! Thanks!
Try putting in small bits of beef an couple shrimp chopped up make that all the time
Great recipe. I have to agree with some who use rendered bacon fat. I leave the bacon out of the soup though. Not a great mouthfeel. Minors makes a crab base which along with their beef base 50/50 mix adds richness to the broth. If I choose to add meat to the soup I usually use ham or ham hock to incorporate a DelMarVa flavor. Thanks
I was raised on Maryland blue crabs and all things crab meat. This is the best recipe I have tried! Closest to moms!!
Another secret to the perfect Maryland crabsoup. Add a few cut pieces of bacon. When u clean your crabs that u add to the soup, scrap out the yellow fat in separate bowl. Set aside to add to ingredients before adding water. Also add some beef to the pot also. This will be some of the best Md crab soup you’ll ever taste.
Md crabsoup you’ve ever eaten!
I’m a 72 yr old male born and raised in Maryland. Crab and crab soup lover since birth. The only thing I add is some fried Bacon and stew beef browned in the Bacon grease.
Good recipe. You’re missing the wow factor though….Instead of adding old bay, we peel the shell off of 4 crabs and add the shells to the soup with the old bay on the shells. Then split the crab bodies in half legs attached and add them to the soup. Soup should make about 8 bowls. with a half crab sticking out legs in the air. WOW! is what everyone says.
I have a bag of frozen seafood blend from Trader Joe’s and I think I’ll try it in this soup base. Sounds wonderful!
I love your recipes. My husband and i both have to be careful with our diets and i find your recipes easy, sensible and delicious too. Many thanks fir sharing them. I also appreciate the science you share !
Hi! My family loves Maryland crab soup! In the summer we like to add squash and zucchini from our garden. And like you said, fresh, sweet corn off the cob! Beautiful combination!
Hubby: “Best soup I’ve ever had in my life.” Being from the PNW, and we crack at least 50 pounds of dungeness crab a year, I am always looking for new ways to eat it. Honestly, crab soup doesn’t sound appealing especially not a cream base. But, I trust Sally and tried it. I did add more mirepoix veggies to use up what I had and even used lima beans (gross haha). I did only use 1 cup of water and added a heaping tablespoons of Calibrean chilies because we like heat. Hubby’s comment said it all! Thanks for the best Real Dungeness Crab soup recipe
This was wonderful! I live close enough to purchase fresh MD blue crab from the grocery store. I used the full 1 .5 tablespoons old bay seasoning. Delicious Sally!
This was quick, easy and really good. I love something I can whip up fast after work. I cut the recipe in half since I cook every night and there are only 3 of us. Everyone enjoyed it.
Growing up in MD I’ve had a lot of varieties of Maryland crab soup. This was excellent and just how I remember it. I used peas instead of green beans.
Good afternoon team! Gathering ingredients to make this soup on Saturday to serve on Sunday. I can’t find fire roasted,crushed, tomatoes, only diced. Can I substitute with the diced or should I use plain crushed instead?
Thank you! We are so excited about this!!
Hi Tara, absolutely. You can sub 28 ounces of fire-roasted diced tomatoes. Do not drain.
So watery. I’m not sure the 2.5 cups of water are necessary along with the 4 cups of beef broth – the soup was so incredibly watery, all the liquid drowned out the flavor.
Hi Tristan, did you let it simmer and thicken? I’ve never had this issue before. Thanks for the feedback!
As a born and bred Marylander, I have been making crab soup all of my life. Thank you for sharing your recipe, Sally. There is nothing better than Maryland crabs, nothing.
Please my love. You do not make Maryland Crsb Soup with beef stock. No no no!! You sweat the crabs with the onions & celery just as you would with any shellfish. Just with water & old bay. Plus, add a little barley. Before you sweat the crab, remove any mustard or fat from the crab & shell, mix with a little corn starch to make a thick rue. When the soup is almost done, bring to a low boil & add crab fat mixture. Simmer 10 minutes, turn heat off & add cabbage to wilt. Put lid on.
CRAB SOUP FROM MARYLAND
Thanks for your feedback, Kelly! I would love to try it your way sometime. The recipe I have here is great if you aren’t steaming the crabs yourself.
Could I substitute fresh uncooked shrimp for the crab?
Hi Elaine, that shouldn’t be a problem. I don’t think I would use the same amount; think about reducing it.