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Authentic, Hearty Maryland Crab Soup (Tomato-Based)

Close-up of a bowl of rich, tomato-based maryland crab soup featuring visible chunks of flaked crab meat and diced vegetables.
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Make this classic, tomato-based Maryland Crab Soup featuring tender lump blue crab meat and plenty of vegetables. Seasoned with Old Bay, this recipe delivers true Chesapeake flavor for a satisfying, easy dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 green bell pepper, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons Old Bay Seasoning, or more to taste
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 1 cup frozen corn kernels
  • 1 cup fresh or frozen green beans, cut into 1-inch pieces
  • 1/2 cup frozen lima beans
  • 1/4 cup dry sherry (optional)
  • 1 pound lump blue crab meat, picked over for shells

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and green pepper. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Pour in the crushed tomatoes and tomato sauce. Stir to combine with the vegetables.
  3. Add the beef broth, thyme, Worcestershire sauce, Old Bay Seasoning, Creole seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld.
  5. Stir in the corn, green beans, and lima beans. Continue to simmer, uncovered, for another 10 minutes, or until the vegetables are tender.
  6. If using, stir in the dry sherry. Taste the soup and adjust the Old Bay or salt as needed for your preference.
  7. Gently fold in the lump blue crab meat during the last 2 minutes of cooking. Avoid stirring too vigorously to keep the crab meat intact.
  8. Serve the hearty Maryland Crab Soup hot, often with oyster crackers on the side.

Notes

  • For a richer flavor, substitute 1 cup of the beef broth with chicken broth.
  • If you prefer a slightly thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup base before adding the crab meat.
  • This soup tastes even better the next day after the spices have fully developed.

Nutrition

Find it online: https://completelyyummy.com/maryland-crab-soup-recipe-easy-old-bay/