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Authentic Chesapeake Maryland Crab Soup

Close-up of a bowl of bright red maryland crab soup topped with shredded white meat and diced vegetables.
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Make this classic, tomato-based Maryland Crab Soup at home. It features fresh vegetables, lump blue crab meat, and the signature flavor of Old Bay Seasoning for a hearty, comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 6 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons Old Bay Seasoning
  • 1 teaspoon Creole seasoning (optional, for extra heat)
  • 1 bay leaf
  • 1 cup fresh or frozen green beans, trimmed and cut
  • 1 cup frozen corn kernels
  • 1/2 cup frozen lima beans
  • 1/2 pound lump blue crab meat, picked over for shells
  • 1/4 cup dry sherry (optional, for depth of flavor)

Instructions

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 6 to 8 minutes.
  2. Stir in the thyme, oregano, and black pepper. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux base.
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine and dissolve the flour mixture.
  5. Add the Worcestershire sauce, Old Bay Seasoning, Creole seasoning (if using), and the bay leaf. Bring the soup to a simmer.
  6. Reduce the heat to low, cover the pot partially, and let the soup simmer for 20 minutes to allow the flavors to meld.
  7. Add the green beans, corn, and lima beans to the pot. Continue to simmer until the vegetables are tender, about 10 to 15 minutes more.
  8. Remove and discard the bay leaf. Stir in the dry sherry, if you are using it.
  9. Gently fold in the lump blue crab meat during the last 5 minutes of cooking. Do not overstir, as this can break up the crab meat. Heat through gently.
  10. Taste the soup and adjust salt or Old Bay seasoning as needed before serving hot. Serve with oyster crackers.

Notes

  • For the most authentic Chesapeake Bay flavor, use high-quality lump blue crab meat.
  • If you prefer a slightly spicier broth, increase the amount of Old Bay Seasoning or Creole seasoning.
  • This soup tastes even better the next day, as the flavors deepen overnight.

Nutrition

Find it online: https://cookerycommand.com/maryland-crab-soup-recipe-quick-dinner-idea/