Print

Authentic Maryland Crab Soup

A close-up of a white bowl filled with rich, reddish maryland crab soup, featuring visible chunks of crab meat, carrots, and celery.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a classic, savory Maryland Crab Soup featuring jumbo lump crab meat and Old Bay seasoning in a rich, tomato-based broth with fresh vegetables.

Ingredients

Scale
  • 6 cups vegetable or chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and diced
  • 1 green bell pepper, chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning, plus more for garnish
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/2 cup dry sherry (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Combine the broth, crushed tomatoes, tomato sauce, onion, celery, carrots, green pepper, thyme, and bay leaf in a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
  4. Remove and discard the bay leaf.
  5. Stir in the Worcestershire sauce, 1 teaspoon of Old Bay seasoning, salt, and pepper.
  6. If using, stir in the dry sherry.
  7. Gently fold in the jumbo lump crab meat. Heat through for about 5 minutes, being careful not to break up the crab meat.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls, garnish with extra Old Bay seasoning and fresh parsley, and serve hot.

Notes

  • For a thicker soup, you can add 1/4 cup of small pasta, like alphabet or ditalini, during the last 10 minutes of simmering.
  • If you prefer a less acidic flavor, add 1 teaspoon of sugar when you add the spices.
  • Always add the lump crab meat last and heat gently to keep the texture intact.

Nutrition