• Cooking Time: 200
  • Servings: 16
  • Preparation Time: 15


  • 1lb of lump crab meat
  • 1lb crab claw meat
  • 10 crab claws (cleaned and whole)
  • 6 quarts water
  • 2 handfuls of parsley
  • 7 stalks of celery chopped
  • 1 lg. onion chopped
  • 1 head cabbage chopped
  • 1 can tomatoes chopped
  • 4-5 med. potatoes, chopped
  • 1 bag frozen vegetables
  • 2 tsp coarse salt ( may need more, adjust to your taste)
  • pepper (to taste)
  • 1 bay leaf
  • 2 T sugar
  • 2 TSP Old Bay Seasoning


  • Pour water into large pot and add parsley, celery, onion, cabbage, tomatoes, bay leaf and salt and pepper.
  • Simmer for 2 hours
  • Set aside meat and let cool.
  • Add potatoes and frozen vegetables at the beginning of 2nd hour of simmering time.
  • Add sugar and Old Bay Seasoning about 15 min before soup is done.
  • Add Crab meat to soup


This is a variation of my mother-in-laws vegetable soup - she's a Marylander and makes a mean crab soup. You will want to try this recipe!

Categories: Seafood  Shellfish  Soup 

Author Credit: Carol Deibel

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