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Authentic Maryland Crab Soup

Close-up of a bowl of rich, tomato-based maryland crab soup filled with potatoes, carrots, corn, and topped with crab meat.
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Make classic Maryland Crab Soup featuring lump crab meat, fresh vegetables, and Old Bay seasoning in a savory tomato broth.

Ingredients

Scale
  • 6 cups vegetable or seafood broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup peeled and diced potatoes (Yukon Gold or Russet)
  • 1 cup frozen or fresh corn kernels
  • 1 teaspoon dried thyme
  • 1 teaspoon Old Bay seasoning, plus more for garnish
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 pound lump crab meat, picked over for shells
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Combine broth, diced tomatoes, tomato paste, onion, carrots, celery, potatoes, corn, thyme, 1 teaspoon Old Bay, pepper, and salt in a large pot.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until potatoes are tender.
  4. Stir in the lump crab meat gently. Heat through for about 3 minutes; do not boil after adding crab.
  5. Taste the soup and add more Old Bay seasoning if desired.
  6. Ladle the soup into bowls. Garnish each serving with fresh parsley and an extra sprinkle of Old Bay seasoning.

Notes

  • For a richer flavor, you can substitute half the vegetable broth with clam juice.
  • If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the crab meat.
  • You can prepare the vegetables and broth base a day ahead; add the crab meat just before serving.

Nutrition

Find it online: https://delishdiarist.com/maryland-crab-soup-recipe/