Maryland Crab Soup
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This is real deal, authentic Maryland crab soup (straight from a native Marylander)! It’s packed full of flavor, but so easy to prepare in one pot. Recipe includes a how-to video!
Authentic Maryland Crab Soup
As a native Marylander, I have strong opinions about Maryland crab soup (since I’ve been eating it my whole life). Above all, blue crab should be the star (just like it is in my crab cake recipe), and it should absolutely shine in the final product! The soup shouldn’t have any unnecessary extra ingredients, but it should absolutely include Old Bay. There needs to be plenty of veggies too (and perhaps some saltines or oyster crackers on the side!).
Today’s recipe is simple, but full of flavor. It’s perfectly salty and spicy and is a hit with locals and visitors alike (just like my personal favorite, cream of crab soup!), and it’s an absolute staple in my house. I can’t wait to hear how you like it!
Why You’ll Love This Recipe
- Authentic! This is the soup I grew up with here in Maryland (with a slice of Maryland peach cake for dessert, of course!).
- The crab is the star flavor, and it’s perfectly enhanced by the Old Bay. I was careful to not overshadow it with additional ingredients.
- Packed with veggies. This is a classic crab soup attribute. We’re using a combination of fresh and frozen veggies for ease.
- Surprisingly simple to make. We’ll start with a mirepoix, then toss in our veggies and spices. The crab goes in last, and after some simmering, it’s ready to enjoy!
How This Recipe Came to Be
This recipe is adapted from my dad’s recipe, which is adapted from a recipe from Eddie’s Market in Baltimore. I don’t stray too far from his recipe, but I did make some subtle changes.
Instead of tossing EVERYTHING but the crab in the pot like my dad does, I start by sautéing the onion, carrots and celery in a bit of butter. This gives us a great base to build upon that’s still simple but adds flavor.
The tomato taste in many recipes can be rather bold, so I cook the tomatoes in the base to help neutralize some of the acidity and deepen their flavor. I cook the spices with the tomatoes to help develop their flavor too (similarly to how we do it in my meat sauce, another favorite around here).
What You Need
Before we get started, let’s chat ingredients. Pay special attention to the crab, it’s the star of the show after all.
- Crab. Jumbo lump blue crab meat is ideal, but regular lump crab meat or backfin crab meat will also work. You can typically find this in the seafood section of your grocery store; it is already cooked and usually packed in a container on ice. NEVER, ever use imitation crab meat!
- Old Bay. Old Bay is a staple here. It makes this soup spicy and a bit salty. If you want less spice, you can reduce the amount (start with adding just a TBSP and then adjust), but you may also need to add some salt. If you can’t find Old Bay in your grocery store, you can find it here on Amazon.
- Veggies. Including celery, carrots, onion, whole tomatoes (which we’ll crush, and yes in a pinch you can use crushed tomatoes), green beans, gold potatoes, corn, and lima beans. Yes, there are a lot of veggies in this soup!
- Dry mustard. Like Old Bay, dry ground mustard is a key ingredient in Maryland crab soup. Don’t use prepared yellow mustard; stick with dry (available in the spice aisle).
- Beef broth. While you could use a seafood stock, beef broth is traditional. In a pinch, veggie broth or chicken stock can work too.
- Worcestershire sauce. While I keep Worcestershire sauce away from my crab cakes, this is a key ingredient for soup. It may seem like a lot (you only use a single Tablespoon in my chili recipe, after all), I tested this recipe with amounts all over the board (from zero to 5 Tablespoons!) and found that 4 Tablespoons was the sweet spot for best results.
SAM’S TIP: With the amount of Old Bay used (which is primarily salt), you really shouldn’t need to add any salt or pepper. If you taste taste and decide your soup needs salt, feel free to add it; but I have never needed to! I also intentionally omitted garlic. As much as I love it (have you tried my garlic knots?!), it just doesn’t belong in this soup.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Maryland Crab Soup
- Cook the onion, carrots, and celery in melted butter until softened.
- Stir in the tomatoes and spices. Use a spatula to crush the tomatoes, then stir for at least a minute.
- Add the remaining ingredients (except the crab) and bring to a boil. Reduce the heat and let simmer for at least 30 minutes.
- Stir in the crab and continue cooking for another 30 minutes, stirring occasionally.
SAM’S TIP: While this crab soup is beloved by my family, it isn’t my favorite crab soup; cream of crab actually is. What I love to do is make a 50/50 crab soup, which is just what it sounds like: you pour a ladle of Maryland crab soup into cream of crab soup, gently stir together, and enjoy. YUM!
Frequently Asked Questions
Yes! This soup freezes well. To freeze, place your soup in an airtight, freezer-safe container and enjoy within 3 months for the best flavor.
I recommend doing steps 1-2 on the stove, and then you can do the rest in the crock pot, though I wouldn’t add the crab meat until the last hour of cooking. You can also make the soup entirely on the stove and then keep it warm in the slow cooker.
Oyster crackers or saltine crackers are traditional, but if you are a sourdough fanatic, sourdough crackers will work just as well!
If you’re looking for a more substantial side, grilled cheese, artisan bread or my garlic cheese drop biscuits (add Old Bay for cheddar bay biscuits!) would pair nicely here.
Stay tuned for my authentic Maryland crab cake recipe, coming soon! 🦀
Enjoy!
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Maryland Crab Soup
Ingredients
- 3 Tablespoons (42 g) unsalted butter
- 1 (140 g) medium yellow onion, diced (about 1 cup)
- 2 (170 g) carrots, peeled and cut into coins
- 1 (31 g) celery stalk, chopped
- 28 oz (793 g) canned whole peeled tomatoes
- 2 ½ Tablespoons Old bay/seafood seasoning, (see note)
- 1 Tablespoon dry mustard
- 1 lb (453 g) fresh green beans, ends trimmed and cut into 1” pieces (may substitute frozen, you’ll need a little less than a pound)
- 1 ½ cups (270 g) peeled, diced gold potato (cut into ½” cubes)
- 1 ½ cups fresh or frozen sweet corn
- ½ cup fresh or frozen lima beans
- ¼ cup (60 ml) Worcestershire sauce
- 4 cups (946 ml) beef broth
- 2 cups (473 ml) water
- 1 lb (453 g) lump or jumbo lump blue crab meat
Instructions
- Melt butter in a large soup pot over medium heat. Once melted, add onion, carrots, and celery and cook stirring occasionally, until softened (about 5 minutes).3 Tablespoons (42 g) unsalted butter, 1 (140 g) medium yellow onion, 2 (170 g) carrots, 1 (31 g) celery stalk
- Add tomatoes, Old Bay, and mustard and use a spatula to break up/crush the tomatoes to small pieces. Cook, stirring frequently, for at least 60 seconds.28 oz (793 g) canned whole peeled tomatoes, 2 ½ Tablespoons Old bay/seafood seasoning, 1 Tablespoon dry mustard
- Add all remaining ingredients EXCEPT crab meat and stir well. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.1 lb (453 g) fresh green beans, 1 ½ cups (270 g) peeled, 1 ½ cups fresh or frozen sweet corn, ½ cup fresh or frozen lima beans, ¼ cup (60 ml) Worcestershire sauce, 4 cups (946 ml) beef broth, 2 cups (473 ml) water
- Add crab meat and stir gently. Continue to simmer (stirring occasionally) 30 minutes longer.1 lb (453 g) lump or jumbo lump blue crab meat
- Serve warm, topped with crackers if desired.
Notes
Old Bay
You may substitute J.O. seasoning. MD Crab soup is, by design, a bit spicy and a bit salty (because of the old bay). If you want less spice, you can decrease the Old Bay (start with adding just a Tablespoon and then adjust) but you may also need to add some salt. If you can’t find this ingredient in your local grocery store, you can buy Old Bay on Amazon.Storing
Store in an airtight container in the refrigerator for up to 4 days. This soup also freezes well and may be kept frozen for several months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi, Sam! This recipe for Maryland Crab Soup is awesome! I am a native Marylander and live in Baltimore, and have had many versions of Maryland Crab Soup. Your recipe is the best, by far. I have made it numerous times without altering the recipe and my family and friends love it. I prefer J.O. seasoning which I believe gives the soup a little more “kick.” I plan to make the soup on New Year’s Day. Thanks again for this recipe (and all of your recipes)! I plan to try your Cream of Crab Soup recipe next….
beef broth absolutely ruined it. I wasted a lot of money with ingredients. furious!
Hi Red! First I’d question if there was an issue with your particular beef broth. This is a classic MD crab soup ingredient you’ll find used throughout MD and on the Eastern shore (and you’ll see no one else has had an issue with it). If the beef broth was sound, you just may not care for MD crab soup.
Made this today and it turned out great. I subbed olive oil for the butter and I used veggie broth instead of beef broth and it tasted like what you’d get in a restaurant. If you are sensitive to salt, I would recommend reducing the amount of old bay and Worcestershire.
I made this today, and it is quite good. I agree it is better than what we have often gotten in restaurants. Thanks for the great (and simple) recipe.
I’m so glad you enjoyed it so much, Britta! 🙂
I’m from Maryland myself and have never made crab soup. Finally felt like giving it a try. This recipe was amazing! I had leftover crabs from a gathering over the weekend. Was a little short of 1lb but it turned out amazing. Once this is gone I’m going to buy the lump crab meat and try your cream of crab. Thanks so much for sharing your recipes!
I’m so glad you enjoyed it so much, Leah! 🙂
I use a ham based broth and then a bit of ham and some chopped cabbage. Everything you have listed makes a delicious soup.
A crab soup to make a Marylander proud!! I always try it in restaurants here in So. MD and am ALWAYS disappointed. THIS has all the balances just right. I make up a batch to freeze and when we get a couple of crabs in the pot, I cook ‘em up and throw in the freshly picked meat to the soup I thaw for dinner.
I’m so glad you enjoyed it so much, Cori! 🙂
Sam, I have the blessings of too many crabs😳 Can I mix the crab into the soup and freeze it? Typically, I just add it to the thawed soup.
That’s not a bad problem to have! 😉 You shouldn’t have any issues putting the crab into the soup and then freezing it. 🙂
can you use chicken broth instead of beef?
You could use chicken broth. It will change the flavor though. 🙂