Food: Maryland Crab Soup Recipe

Maryland Crab SoupThe classic Maryland soup, loaded with tons of vegetables, Old Bay, and, most important, crab.

Serves 6
Prep time: 20 minutes
Total time: 45 minutes


2 tablespoons olive oil
2 tablespoons unsalted butter
2 ribs celery, diced
2 small carrots, diced
1 yellow onion, diced
1 tablespoon Old Bay seasoning
4 cups|1 liter homemade crab stock or seafood stock
1 (28-ounce|794 gram) can whole peeled tomatoes, crushed by hand
1 Idaho potato (about 12 ounces|350 grams), peeled and cut into ¼-inch pieces
4 ounces|115 grams green beans, trimmed and cut into 1-inch pieces
½ cup|80 grams frozen corn, defrosted, or 1 ear corn, shucked, kernels removed
½ cup|80 grams frozen peas, defrosted
1 pound|450 grams jumbo lump crab meat
kosher salt and freshly ground pepper, to taste


Heat the oil and butter in a large saucepan over medium-high. Add the celery, carrots, and onion and cook, stirring, until the onion is soft, about 5 minutes. Add the Old Bay and cook 1 minute longer. Add the stock and tomatoes and bring to a boil. Add the potato and bring to a simmer. Cook, stirring occasionally, until the potato is almost soft, about 15 minutes. Add the green beans, corn, and peas and cook 5 minutes, then stir in the crab. Cook until the crab is heated through, 4 to 5 minutes. Season with salt and pepper and serve.


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