Maryland Crab Soup
Indulge in the comforting Maryland crab soup, a rich and flavorful seafood classic, brimming with succulent crabmeat and vegetables.
Servings 10
Calories 263kcal
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.
Nutrition
Serving: 1bowl | Calories: 263kcal | Carbohydrates: 29g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 71mg | Sodium: 806mg | Potassium: 266mg | Fiber: 4g | Sugar: 15g