This Maryland Crab Soup is a flavorful and hearty tomato-based soup. With tons of vegetables and crabmeat, it is a healthy and filling one pot meal.
What you will love about this recipe
- Full of a variety of vegetables, it is very filling and healthy. It is also a low carb, keto friendly recipe.
- Cooks in about an hour.
- Leftovers are even better. Flavors meld together and taste fantastic.
- Perfect for freezing. Soup is always a great choice for last minute meals.
- Soup fans will also want to try my Manhattan Clam Chowder, Butter Beans soup or Sauerkraut and Sausage soup.
Recipe Ingredients
- Carrots
- Red peppers
- cabbage
- onion
- celery
- string beans
- peas
- Lumb crabmeat
- canned crabmeat
- butter
- Beef and vegetable broth
- diced tomatoes
- Worcestershire sauce
- lemon juice
- salt, pepper, garlic powder, Old Bay seasoning, bay leaves
Ingredient Notes & Substitutions
The lump crabmeat was very expensive so I substituted one can of crabmeat. I do prefer fresh seafood whenever possible. However with all the seasonings and vegetables, I know the flavor of this soup would be delicious either way!
You can add or substitute some vegetables if you prefer. Some ideas would be: corn, potatoes or lima beans. If you like more spice, add some hot sauce, cayenne or red pepper flakes. Start with only a little bit, taste test, and add more if desired. **Spices do become stronger in leftover foods.
What is in Maryland style Crab Soup?
Maryland crab soup is a tomato based soup with a variety of vegetables in it. There is also a cream based crab soup that has less veggies and is made with cream, half and half or milk and it is much thicker and richer.
How to make Maryland Crab Soup
Melt 1 tablespoon butter in large pot. Add the celery, carrots, onions, peppers and cabbage. Cook chopped vegetables until lightly browned.
Add the broths, tomatoes, peas, green beans and seasonings. Bring to a boil. Lower flame to low simmer, cover pot and cook soup for 30 minutes.
Add crab to pot, lemon juice and the remaining butter. Cover soup and let simmer at least 30 minutes to blend flavors. You can simmer an extra hour if you'd like, just make sure its on low flame.
Storage/Reheating
Store cooled leftovers in glass or plastic airtight containers for up to 3 days. You can freeze the soup for up to two months. Defrost in the refrigerator overnight and heat the soup to a full boil. Simmer for 5 minutes or until fully heated.
What to serve with Crab Soup
Maryland Crab Soup has plenty of protein and vegetables to make it a hearty meal by itself. But anyone who is a fan of soups, usually loves something to dunk in them. You can dunk bread, crackers or tortillas. If you are counting carbs, try my Cornbread muffins, Rolls or Low carb Bagels.
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Maryland Crab Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
This Maryland Crab Soup is a flavorful and hearty tomato-based soup. With tons of vegetables and crabmeat, it is a healthy and filling one pot meal.
Ingredients
- 2 tablespoons butter
- 1 small red pepper, chopped
- 5 ounces cabbage (coleslaw), chopped *
- 2 celery stalks, chopped
- 1 medium yellow or white onion, chopped
- 8 ounce package of baby carrots, chopped *
- ½ cup frozen, fresh or canned peas
- 1 cup frozen, fresh or canned green beans
- 1 16 ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 3 cups low sodium beef broth
- 3 cups low sodium vegetable or chicken broth
- 8 ounce container lump crabmeat*
- 8 ounce can lump crabmeat
- 1 tablespoon Old Bay seasoning
- 2 tablespoons Worcestershire sauce
- 2 Bay leaves
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper or red pepper flakes*optional
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
Instructions
- Heat large soup pot over medium flame and melt 1 tablespoon butter.
- Stir in the celery, onions, carrots, red peppers and saute' until lightly browned.
- Add the broths, seasonings, tomatoes, Worcestershire, remaining vegetables into pot.
- Bring to a boil, cover soup, turn down flame to low and simmer for 30 minutes.
- Stir in the crabmeat, lemon juice and the remaining tablespoon butter. Simmer for another 30-60 minutes.
- Remove bay leaves before serving.
Notes
*You can use two cans of lump crabmeat to save money. It won't taste as authentic as fresh crabmeat, but it will be fine.
*To save time, you can skip the step of browning the vegetables. However, I always like to give a quick saute' since I feel that makes the vegetables sweeter and more flavorful.
*Make sure you taste test the broth for seasoning. Add more spice or salt as preferred.
Catherine says
We loved the flavor of the broth in this soup. so good thank you.