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Real Maryland Crab Soup

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A bold, hearty Maryland-style vegetable and crab soup simmered in a zesty tomato broth seasoned with Old Bay—authentic, flavorful, and perfect year-round.

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)

Instructions

  1. Heat oil in a large soup pot over medium heat.
  2. Sauté onion, carrots, and celery for 5–7 minutes until softened.
  3. Stir in tomato paste and cook 1–2 minutes.
  4. Add tomatoes, broth, water, potatoes, green beans, corn, Worcestershire, Old Bay, salt, pepper, hot sauce (if using), and bay leaf.
  5. Bring to a boil, then reduce heat and simmer uncovered 30–40 minutes until vegetables are tender.
  6. Gently stir in crab meat and simmer 5–10 more minutes.
  7. Remove bay leaf, taste, and adjust seasoning before serving.

Notes

  • Use claw meat for stronger crab flavor or mix with lump to save money.
  • Add cooked rice or pasta to bulk up the soup.
  • A splash of cream adds richness, though not traditional.
  • Lima beans or peas can be added for extra veggies.

Nutrition

Find it online: https://cookedbymaya.com/real-maryland-crab-soup/