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Authentic Maryland Crab Soup: A Chesapeake Classic

A close-up of a steaming bowl of rich, red maryland crab soup topped with generous flakes of white crab meat and mixed vegetables.
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This is the traditional, tomato-based Maryland Crab Soup recipe, packed with fresh vegetables, savory beef broth, and generous amounts of lump blue crab meat, seasoned perfectly with Old Bay. It is a hearty, comforting dish that captures the true flavor of the Chesapeake Bay.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup Old Bay Seasoning, divided
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 6 cups beef broth
  • 1 cup water
  • 1 bay leaf
  • 1 cup cut green beans (fresh or frozen)
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup lima beans (optional)
  • 1/4 cup dry sherry (optional, for depth)
  • 1 pound lump blue crab meat, picked over for shells
  • Salt to taste
  • Oyster crackers, for serving

Instructions

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, celery, and green bell pepper. Cook until the vegetables soften, about 8 minutes.
  2. Add the minced garlic, thyme, oregano, black pepper, and 3 tablespoons of the Old Bay Seasoning. Stir and cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, tomato sauce, beef broth, and water. Add the bay leaf. Bring the mixture to a simmer.
  4. Add the green beans, corn, and lima beans (if using). Reduce the heat to low, cover, and let the soup simmer for 20 minutes to allow the flavors to meld.
  5. Remove the bay leaf. Stir in the dry sherry, if you are using it.
  6. Gently fold in the lump blue crab meat. You want to keep the lumps intact, so stir minimally. Heat through for about 5 minutes; do not boil after adding the crab.
  7. Taste the soup and add salt if needed, along with the remaining 1 tablespoon of Old Bay Seasoning.
  8. Serve the hearty Maryland Crab Soup hot with oyster crackers on the side.

Notes

  • For the most authentic Chesapeake flavor, use high-quality lump blue crab meat.
  • If you prefer a slightly spicier soup, add 1/4 teaspoon of red pepper flakes with the other dried seasonings.
  • This soup tastes even better the next day after the spices have fully developed.
  • Serve with a crisp, dry white wine, such as a Sauvignon Blanc, to complement the seafood.

Nutrition

Find it online: https://www.unfoldrecipes.com/maryland-crab-soup-recipe-authentic-chesapeake-flavor/