This Maryland Crab Soup recipe is a bold and spicy tomato-based soup packed with locally sourced blue crab meat and fresh vegetables. The strong aroma of this dish fills a room, making it a true representation of the flavors of the Chesapeake Bay. Whether you are looking for a hearty meal on a cold winter’s day or simply want to enjoy the bold flavors of the Maryland coast, this crab soup is sure to satisfy your cravings.
Is this a red crab soup?
Yes. This tomato-based soup and should not be confused with the equally tasty Maryland Cream of Crab soup. Maryland Crab Soup does not contain dairy. Instead, it contains loads of farm fresh vegetables, flavorsome crab, and spices. For added spice, add crushed red pepper flakes. Serve with crusty bread or spicy Southern spoon bread for the ultimate pairing.
What is the difference between she-crab soup and crab soup?
She-crab soup is made with female crabs with roe. Other “crab soups” use a variety of crab meat, from both male crabs and female crabs.
What is the difference between jumbo lump and backfin crab meat?
Jumbo lump crab meat is made from the large body muscles connecting to the rear swimming legs. It is ideal for use in fancy dishes such as crab imperial or crab cocktails, as the large size of the lumps really adds to the presentation. Backfin crab is a combination of jumbo lump and special crab meat.
What is the best crab meat to use for crab soup?
Generally speaking, the best crab meat for crab soup is backfin or special. But it really depends on if you are making it for yourself, or ordering in a restaurant. Use jumbo lump, the highest quality of crab meat, for dishes like Maryland Crab Cakes where the meat takes center stage.However, it is also the most expensive crab you can buy. If you are making your own crab soup I suggest you use backfin or special and save some money. The type of crab meat you choose will not impact the flavor to a large degree. The ultimate taste of this soup has more to do with getting the spice mixture to your liking.
Maryland Crab Soup Recipe
Ingredients
- 6 cups water
- 1 28oz Crushed tomatoes, can
- 2 cups Carrots, chopped
- 1 Potato, diced
- 1 cup Onion, chopped
- 2 cups Celery
- 1½ cups Corn
- 1 cup Lima beans, baby
- 1 8oz Green beans, bag
- ¾ cup Peas
- 4 tbsp Worcestershire sauce
- 4 tbsp Old Bay seasoning
- 2 tbsp Dry mustard
- 1 lb Maryland crab meat
- 1 tsp Red pepper flakes, crushed
Instructions
- In a large pot, add 6 cups of water and all the ingredients, expect crab meat. Bring to boil, then reduce to simmer for 45 minutes.
- Add in crab meat and all to simmer for additional 45 minutes.
- Taste and season (if necessary) with salt, black pepper, or Old Bay, based on your personal preferences. Serve immediately.
Notes
- Substitute individual vegetables with frozen mixed vegetables to save on time and money
- Use whichever crab meat you desire. I have used them all, and the recipe still tastes amazing
- For a more savory taste, brown 2-3 slices of bacon sliced into small pieces, in the large pot prior to adding water and vegetables.
