Maryland Crab Vegetable Soup (Printer-Friendly)
Hearty Maryland crab and vegetable soup with Old Bay, potatoes, and lemon juice delivering bold, savory flavors.
# What You’ll Need:
→ Seafood
01 -
1 lb lump crab meat
→ Vegetables
02 -
1 medium onion, finely diced
03 -
1 cup baby carrots, chopped into bite-sized pieces
04 -
1 celery stalk, thinly sliced
05 -
2 garlic cloves, finely minced
06 -
2 Russet potatoes, peeled and cut into 1-inch cubes
07 -
1 cup frozen corn kernels
08 -
1/2 cup frozen green lima beans
09 -
12 oz frozen green beans
→ Pantry
10 -
2 tablespoons Old Bay seasoning
11 -
1 teaspoon Worcestershire sauce
12 -
28 oz crushed tomatoes
13 -
4 cups beef broth, low sodium
14 -
2 cups water
15 -
2 bay leaves
16 -
3 tablespoons olive oil
17 -
Salt, to taste
18 -
Black pepper, to taste
19 -
1/2 lemon, juiced
→ Optional
20 -
Oyster crackers for serving
# Steps to Follow:
01 -
Heat olive oil in a large Dutch oven over medium-low heat. Add diced onion, chopped carrots, and sliced celery. Cook gently for 5 to 7 minutes, stirring occasionally until vegetables soften and release their sweetness.
02 -
Incorporate minced garlic and Old Bay seasoning into the pot. Stir continuously for about 45 seconds until fragrant and toasted, adding more oil if necessary.
03 -
Pour in beef broth, water, crushed tomatoes, diced potatoes, corn, lima beans, green beans, Worcestershire sauce, and bay leaves. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 30 minutes to allow flavors to develop and vegetables to soften.
04 -
Gently fold in lump crab meat, stirring occasionally. Continue to simmer for an additional 30 minutes until carrots and potatoes are tender and the soup is well infused.
05 -
Remove bay leaves. Stir in fresh lemon juice, then season with salt and pepper to taste. Serve immediately, optionally garnished with oyster crackers for added crunch.
# Helpful Hints:
01 -
Use fresh lump crab meat for optimal flavor and texture. Picking through crab meat carefully ensures no shell fragments remain.
02 -
Let the soup rest for 10 minutes before serving to allow flavors to meld.
03 -
The soup freezes well in airtight containers for up to two months.