Real Maryland Crab Soup
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"A dish that feels like sitting on a boat in Maryland"
Serves 10 | Prep Time 15 PT15M | Cook Time 45 PT1H | SoupWhy I Love This Recipe
An amazing soup that taste like you're on the coast side of Maryland
Ingredients You'll Need
2 Tablespoons extra-virgin olive oil
1/2 cup (65g) diced yellow onion
1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
1/2 cup (60g) sliced or diced celery
2 garlic cloves, minced
1.5 Tablespoons Old Bay seasoning (see recipe Note)
1 teaspoon ground mustard
1 Tablespoon Worcestershire sauce
1 (28-ounce) can crushed tomatoes
4 cups (960ml) low-sodium beef broth
2.5 cups (600ml) water
2 cups (about 360g) peeled and chopped potato (Russet or Yukon Gold)
1 cup (about 95g) shredded or chopped cabbage (feel free to omit)
1 cup chopped green beans (frozen, canned/drained, or fresh)
1/2 cup lima beans (frozen, canned/drained, or fresh)
1/2 cup sweet corn (frozen, canned/drained, or freshly cooked)
2 bay leaves
1 pound crab meat
optional for garnish: lemon pepper seasoning & fresh parsley
Directions
Heat the olive oil over medium heat in a large stockpot or dutch oven. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6–7 minutes as the vegetables soften up and let out some juices. Add the garlic, Old Bay seasoning, and ground mustard. Stir to combine and cook 1 minute.
Add all of the remaining ingredients, except for the crab and optional garnishes. Bring to a boil. Add the crab. Cover and simmer for 30 minutes. Remove bay leaves.
Serve soup warm with a garnish of lemon pepper seasoning and fresh parsley, if desired.
Pairs Well With
Lemon
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