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Indulge in the comforting Maryland crab soup, a rich and flavorful seafood classic, brimming with succulent crabmeat and vegetables.
It is officially soup season and there are plenty of options to choose - from butternut squash and red pepper soup to Instant Pot chicken and rice soup to chicken manchow soup to hazelnut soup.
But if you live in Maryland or have ever visited, you can't go without some crab soup.
Why This Recipe Works
- Flavorful - It offers an authentic taste of the Chesapeake Bay with its rich blend of spices (aka Old Bay seasoning) and fresh crabmeat.
- Hearty and filling - This soup is a satisfying meal on its own, perfect for keeping you warm on a chilly day.
- Freezer friendly - You can make a big batch of this soup and freeze to use later.
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Ingredient Notes
- Vegetable oil - Use a small amount of oil to sauté the onions, carrots and garlic for added richness.
- Vegetables - Include a mix of vegetables including corn, lima beans, carrots, onions and garlic. Fresh or frozen vegetables are suitable, but fresh is often preferred for better texture.
- Broth - Use a combination of chicken and beef broth for a well-rounded flavor. Homemade stock is ideal, but store-bought is convenient.
- Stewed tomatoes - You want to a tomato based broth and this imparts that necessary flavor.
- Hash browns - While not traditional, it adds some extra flavor and makes the soup more filling.
- Old bay seasoning - You can't have Maryland crab soup without it. While I just buy at the store, you can also make your own.
- Crabmeat - Use fresh, high-quality crabmeat. Blue crab is the traditional choice, but other crab varieties work as well. Lump or jumbo lump crabmeat is preferred for its large, succulent chunks.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- While traditional Maryland crab soup includes corn, lima beans and carrots, you can customize the vegetables to your liking. Consider adding or swapping in ingredients like peas, green beans, bell peppers, or okra.
- While I use a combination of chicken and beef broth, you can substitute for seafood broth or use your own combination.
- Instead of stewed tomatoes, you can try diced tomatoes, crushed tomatoes or just use tomato sauce.
- Adjust the spice level and seasoning mix to your preference. If you don't have Old Bay seasoning, you can create a custom spice blend with paprika, cayenne pepper, celery salt, and other seasonings.
- You can substitute blue crab with other crab varieties such as Dungeness or snow crab. You can also use imitation crabmeat for a more budget-friendly option.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Begin by warming oil in a Dutch oven over medium heat. Sauté the onion and carrots, for 5 minutes until they turn translucent. Next, add the garlic and sauté for 30 seconds.
Add the chicken broth, beef broth, tomatoes, hash browns, lima beans, corn, and Old Bay seasoning into the pot. Bring the mixture to a gentle boil and then lower the heat to a simmer, allowing it to cook for 5 minutes.
Incorporate the crab and let the soup simmer for an additional 10 minutes. Don't forget to taste the soup and adjust the seasoning to your liking.
FAQs
Blue crab is the most commonly used crab variety for this soup. Lump or jumbo lump crabmeat is preferred for its large, succulent chunks.
You can also use canned crabmeat as a convenient alternative to fresh crab. However, fresh crabmeat is often preferred for its superior flavor and texture.
It can range from mildly spicy to quite hot, depending on the amount of Old Bay seasoning used. The level of spiciness can be adjusted to suit individual preferences.
This soup is on the thinner side so if you want to thicken it is easy. If you have some cornstarch, just take 1 tablespoon cornstarch and whisk with 2 tablespoon broth. Then add to the soup and stir until combined.
You’ll want to do this when the soup is still simmering as that helps activate the cornstarch to help thicken it.
Oyster crackers or saltine crackers are often served with this soup. Some people also enjoy a slice of crusty bread or cornbread on the side.
There is nothing wrong with having a big batch of soup to use whenever you need.
To store in the fridge, just let come to room temperature and place in an airtight container in the fridge for 3-4 days.
To store in the freezer, place in airtight container in freezer for up to 3 months. When ready to eat, let that overnight in the fridge.
Just place the soup in a saucepan over medium heat until steaming. No need for it to come to a boil. You can also warm up in a microwave.
Pro Tips/Recipe Notes
- Fresh vegetables are best, but frozen ones work too. Be sure to chop them into uniform sizes for even cooking. Customize the vegetables to your liking, but try to maintain the balance that the traditional recipe offers.
- Use quality low-sodium chicken and beef broth. Remember a lot of the flavor will come from the broth.
- Adjust the Old Bay to your liking. Start with a small amount and gradually add more as needed. Remember, you can always add more spice but can't take it away.
- Add the crabmeat towards the end of the cooking process to prevent overcooking, as crabmeat can become tough if overcooked.
- Always taste the soup before serving and adjust the seasoning as needed. It's important to get the balance of flavors just right.
Other Soup Recipes
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Maryland Crab Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 cup yellow onion, chopped
- 1 cup sliced carrots
- 4 garlic cloves, minced
- 3 cups chicken broth
- 2 cups beef broth
- 1 (28 oz can) stewed tomatoes
- 2 cups shredded hash browns
- 1 cup lima beans
- 1 cup corn
- 2 tablespoon Old Bay seasoning
- 1 lb lump crabmeat
Instructions
- In large Dutch oven, heat vegetable oil over medium heat. Add the onion and carrots and cook for 5 minutes or until translucent. Add garlic and cook for 30 seconds.
- Add the chicken broth, beef broth, tomatoes, hash browns, lima beans, corn and Old Bay seasoning. Bring to boil and reduce to simmer for 5 minutes.
- Add crabmeat and simmer for another 10 minutes. Taste and adjust for seasoning.
Notes
- Fresh vegetables are best, but frozen ones work too. Be sure to chop them into uniform sizes for even cooking. Customize the vegetables to your liking, but try to maintain the balance that the traditional recipe offers.
- Use quality low-sodium chicken and beef broth. Remember a lot of the flavor will come from the broth.
- Adjust the Old Bay to your liking. Start with a small amount and gradually add more as needed. Remember, you can always add more spice but can't take it away.
- Add the crabmeat towards the end of the cooking process to prevent overcooking, as crabmeat can become tough if overcooked.
- Always taste the soup before serving and adjust the seasoning as needed. It's important to get the balance of flavors just right.
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