Name: Real Maryland Crab Soup
Prep time: 15 min
Cook time: PT-489988H4M41S
Total time: 1 h
Cuisine: American
Ingredients: 1 lb fresh lump crab meat (blue crab preferred); 4 cups beef or vegetable broth; 1 can (14.5 oz) diced tomatoes; 2 tbsp tomato paste; 2 medium potatoes, diced; 1 cup green beans (fresh or frozen); 1 cup corn (fresh, frozen, or canned); 2 carrots, sliced; 2 celery stalks, chopped; 1 medium onion, diced; 1–2 tbsp Old Bay seasoning; 1 tbsp Worcestershire sauce; 1 bay leaf; 1 tsp salt, or to taste; 1/2 tsp black pepper; Hot sauce (optional); 1–2 cups water (as needed to adjust consistency); 1 tbsp oil (for sautéing)

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This Real Maryland Crab Soup is a bold, flavorful, and hearty dish loaded with vegetables, tender crab meat, and the unmistakable kick of Old Bay seasoning. It’s a true East Coast classic that I love making any time I’m craving something comforting, zesty, and packed with Maryland flavor.

Why You’ll Love This Recipe

I love this soup because it’s warming, healthy, and full of texture. The spicy tomato-based broth pairs perfectly with sweet crab meat and fresh veggies, creating a satisfying bowl that always reminds me of coastal cooking. It’s easy to make in one pot, perfect for feeding a crowd, and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh lump crab meat (preferably blue crab)
Beef or vegetable broth
Canned tomatoes (diced or crushed)
Tomato paste
Potatoes (diced)
Green beans (fresh or frozen)
Corn (fresh, frozen, or canned)
Carrots (sliced)
Celery (chopped)
Onion (diced)
Old Bay seasoning
Worcestershire sauce
Salt
Black pepper
Hot sauce (optional)
Bay leaf
Water

Directions

I start by heating a bit of oil in a large soup pot over medium heat.
I sauté the onion, carrots, and celery until softened, about 5–7 minutes.
I stir in the tomato paste and cook for 1–2 minutes to bring out its flavor.
I add the diced tomatoes, broth, water, potatoes, green beans, corn, Worcestershire sauce, Old Bay, salt, pepper, hot sauce (if using), and bay leaf.
I bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 30–40 minutes until the vegetables are tender.
I gently stir in the crab meat and simmer for another 5–10 minutes, just until it’s heated through.
I remove the bay leaf, taste for seasoning, and adjust as needed before serving hot.

Servings and timing

This recipe makes about 6–8 servings. It takes around 15 minutes to prep and 45–50 minutes to cook, so I can have it on the table in just about an hour.

Variations

Sometimes I use claw meat for a stronger crab flavor or mix it with lump meat for a budget-friendly twist. If I want to bulk it up, I add cooked pasta or rice. For extra richness, I stir in a splash of cream at the end, though that’s not traditional. I’ve even thrown in lima beans or peas when I have them on hand.

storage/reheating

I store leftover crab soup in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently on the stovetop over medium-low heat, being careful not to boil it once the crab has been added. It also freezes well—I let it cool completely, then store it in freezer-safe containers for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use canned crab meat?

Yes, I can use canned crab meat in a pinch. I drain it well and make sure it’s real crab, not imitation. Fresh lump crab is best for authentic flavor and texture.

What’s the best broth to use?

I like using beef broth for that classic Maryland flavor, but vegetable broth works if I want to keep it lighter. A mix of both gives a great balance.

Is Maryland crab soup spicy?

It has a little kick from the Old Bay and optional hot sauce, but I can control the heat easily. I just adjust to my taste.

Can I make this soup ahead of time?

Absolutely. In fact, it tastes even better the next day once the flavors meld. I wait to add the crab until I’m reheating if I want to keep it ultra-fresh.

How do I serve Maryland crab soup?

I serve it with oyster crackers, crusty bread, or cornbread on the side. A splash of extra Old Bay on top adds a fun finish.

Conclusion

Real Maryland Crab Soup is a classic that never goes out of style. It’s bold, briny, and full of comfort—the perfect blend of coastal seafood and down-home heartiness. Whether I’m making it for Sunday dinner or a chilly weeknight, this soup always brings that unmistakable Maryland flavor straight to my bowl.