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Authentic Maryland Crab Soup Recipe

Close-up of a white bowl filled with rich, red maryland crab soup loaded with lump crab meat, green beans, and corn.
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Make classic, broth-based Maryland Crab Soup, loaded with fresh vegetables and lump crab meat. This recipe uses Old Bay seasoning for true Baltimore flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 6 cups vegetable broth or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon Old Bay Seasoning, plus more to taste
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 1 cup green beans, fresh or frozen
  • 1 cup corn kernels, fresh or frozen
  • 1/2 cup pearl barley (optional, for slight thickening)
  • 1 pound lump crab meat, picked over for shells
  • 1/4 cup dry sherry (optional, for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and green bell pepper. Cook until the vegetables soften, about 8 to 10 minutes.
  2. Stir in the crushed tomatoes, tomato sauce, broth, thyme, 1 teaspoon of Old Bay Seasoning, bay leaf, pepper, and salt. If you are using pearl barley, add it now.
  3. Bring the soup mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to blend.
  4. Add the green beans and corn to the pot. Continue to simmer, uncovered, for another 10 minutes, or until the vegetables are tender. Remove and discard the bay leaf.
  5. Gently fold in the lump crab meat during the last 5 minutes of cooking. Do not overmix, as this can break up the delicate crab meat. Taste the soup and add more Old Bay Seasoning if you desire more spice.
  6. Serve the homemade Maryland Crab Soup hot. Offer dry sherry on the side for guests to stir in, if desired.

Notes

  • For a richer flavor, substitute half of the broth with clam juice.
  • If you prefer a slightly thicker soup, you can simmer the barley longer or add 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water during the last 10 minutes of cooking.
  • Always use high-quality lump crab meat for the best texture in this Chesapeake Bay Cooking favorite.

Nutrition

Find it online: https://blissbatter.com/maryland-crab-soup-recipe-45-minutes/