Maryland Crab Soup is a hearty, flavor-packed dish that brings the essence of the Chesapeake Bay to your table. Bursting with tender crab meat, vibrant vegetables, and a rich, savory broth, every spoonful is a comforting embrace. The medley of textures—from the succulent crab to the soft, hearty beans—creates a satisfying balance that’s both nourishing and indulgent. Perfect for chilly evenings or casual gatherings, this soup is a crowd-pleaser that’s ready in just over an hour.
Warm, aromatic, and brimming with coastal charm, this recipe is a celebration of simplicity and depth. The sweet crab pairs beautifully with the tangy tomatoes and earthy spices, while the broth simmers to perfection, infusing every bite with bold flavor. Packed with protein and fiber, it’s a wholesome meal that feels as good as it tastes. Whether you’re a seafood lover or just craving something cozy, this soup is sure to become a favorite.
Ingredients for Maryland Crab Soup
- 3 Tablespoons (42 g) unsalted butter
- 1 medium yellow onion (140 g), diced (about 1 cup)
- 2 carrots (170 g), peeled and cut into coins
- 1 celery stalk (31 g), chopped
- 28 oz (793 g) canned whole peeled tomatoes
- 2 ½ Tablespoons Old Bay or seafood seasoning (see note)
- 1 Tablespoon dry mustard
- 1 lb (453 g) fresh green beans, ends trimmed and cut into 1” pieces (may substitute frozen, use slightly less than a pound)
- 1 ½ cups (270 g) peeled diced gold potato (cut into ½” cubes)
- 1 ½ cups fresh or frozen sweet corn
- ½ cup fresh or frozen lima beans
- ¼ cup (60 ml) Worcestershire sauce
- 4 cups (946 ml) beef broth
- 2 cups (473 ml) water
- 1 lb (453 g) lump or jumbo lump blue crab meat
Step-by-Step Instructions
- Melt 3 Tablespoons (42 g) unsalted butter in a large soup pot over medium heat. Once melted, add 1 medium yellow onion (140 g), 2 carrots (170 g), and 1 celery stalk (31 g). Cook, stirring occasionally, until softened (about 5 minutes).
- Add 28 oz (793 g) canned whole peeled tomatoes, 2 ½ Tablespoons Old Bay or seafood seasoning, and 1 Tablespoon dry mustard. Use a spatula to break up/crush the tomatoes into small pieces. Cook, stirring frequently, for at least 60 seconds.
- Add all remaining ingredients EXCEPT crab meat: 1 lb (453 g) fresh green beans, 1 ½ cups (270 g) peeled diced gold potato, 1 ½ cups sweet corn, ½ cup lima beans, ¼ cup (60 ml) Worcestershire sauce, 4 cups (946 ml) beef broth, and 2 cups (473 ml) water. Stir well. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Gently stir in 1 lb (453 g) lump or jumbo lump blue crab meat. Continue to simmer, stirring occasionally, for 30 minutes longer.
- Serve warm, topped with crackers if desired.
Perfect Pairings: Serving Suggestions
Maryland Crab Soup is a hearty dish that pairs beautifully with buttery crackers or a slice of crusty bread for dipping. For a complete meal, serve it alongside a fresh green salad or a side of cornbread. If you’re feeling fancy, a chilled glass of Chardonnay or a crisp lager complements the soup’s rich flavors perfectly.
Storing and Reheating Like a Pro
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Avoid boiling to keep the crab meat tender. For longer storage, freeze the soup (without crackers) for up to 2 months and thaw overnight in the fridge before reheating.
Time-Saving Tips for Busy Cooks
To cut down on prep time, use pre-chopped vegetables or frozen green beans and lima beans. You can also prepare the soup base (up to adding the crab meat) a day ahead and refrigerate it. Simply reheat, add the crab, and simmer before serving. This makes it a great option for stress-free entertaining!
Recipe Variations to Mix It Up
For a lighter version, swap beef broth for chicken or vegetable broth. If you’re not a fan of lima beans, try peas or edamame instead. For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper. Vegetarian? Skip the crab and add extra vegetables or tofu for a satisfying twist.
Essential Equipment for Success
A large soup pot or Dutch oven is key for this recipe, as it allows plenty of room for all the ingredients to simmer evenly. A wooden spoon or spatula is perfect for stirring, and a sharp knife will make chopping vegetables a breeze. If you’re using canned tomatoes, a can opener is a must-have!
Maryland Crab Soup
Ingredients
- 3 Tablespoons unsalted butter (42 g)
- 1 medium yellow onion diced (about 1 cup) (140 g)
- 2 carrots peeled and cut into coins (170 g)
- 1 celery stalk chopped (31 g)
- 28 oz canned whole peeled tomatoes (793 g)
- 2 ½ Tablespoons Old bay/seafood seasoning (see note)
- 1 Tablespoon dry mustard
- 1 lb fresh green beans ends trimmed and cut into 1” pieces (may substitute frozen, you’ll need a little less than a pound) (453 g)
- 1 ½ cups peeled diced gold potato (cut into ½” cubes) (270 g)
- 1 ½ cups fresh or frozen sweet corn
- ½ cup fresh or frozen lima beans
- ¼ cup Worcestershire sauce (60 ml)
- 4 cups beef broth (946 ml)
- 2 cups water (473 ml)
- 1 lb lump or jumbo lump blue crab meat (453 g)
Instructions
- Melt butter in a large soup pot over medium heat. Once melted, add onion, carrots, and celery and cook stirring occasionally, until softened (about 5 minutes).
- Add tomatoes, Old Bay, and mustard and use a spatula to break up/crush the tomatoes to small pieces. Cook, stirring frequently, for at least 60 seconds.
- Add all remaining ingredients EXCEPT crab meat and stir well. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Add crab meat and stir gently. Continue to simmer (stirring occasionally) 30 minutes longer.
- Serve warm, topped with crackers if desired.