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Authentic Maryland Crab Soup

Close-up of a bowl of rich, orange-red maryland crab soup topped with shredded crab meat and paprika.
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Make a classic, tomato-based Maryland Crab Soup featuring lump crab meat and Old Bay seasoning. This hearty soup brings Chesapeake Bay flavor to your table.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup all-purpose flour
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups low sodium vegetable broth
  • 1 bay leaf
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons Old Bay Seasoning, plus more for garnish
  • 1 cup diced potatoes (Yukon Gold or Russet)
  • 1 cup frozen corn kernels
  • 1/2 pound lump crab meat, picked over for shells
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and green pepper. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic, thyme, oregano, black pepper, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the crushed tomatoes and vegetable broth until smooth. Add the bay leaf, Worcestershire sauce, lemon juice, and 2 tablespoons of Old Bay Seasoning.
  5. Add the diced potatoes to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  6. Stir in the frozen corn kernels and cook for another 5 minutes. Remove and discard the bay leaf.
  7. Gently fold in the lump crab meat. Heat through for about 2 minutes; do not boil after adding the crab meat.
  8. Taste the soup and add salt if needed. Serve hot, garnished with extra Old Bay Seasoning.

Notes

  • For a richer flavor, you can substitute 1 cup of the vegetable broth with clam juice.
  • If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the crab meat.
  • Use high-quality lump crab meat for the best texture and flavor in this classic crab soup recipe.

Nutrition

Find it online: https://fooddexterity.com/maryland-crab-soup-recipe-easy-classic/