Maryland Crab Soup

I’ve lived on the east coast my entire life and one of my favorite staples is Maryland Crab Soup. I always order it whenever I get the chance ever since I first had it at the university I attended in Maryland. So obsessed. I’m a big fan of basically anything seafood so it was an easy sell. Savory and loaded with veggies, I hope you enjoy it as much as I do!

Every time we visit back home, we like to order fresh crabs if they’re in season. The last time, everyone else was crabbed out so Zach and I picked the rest of the bushel and froze the meat for later. And there’s no better way to use frozen crab meat than to make my all time favorite soup!

I started by looking for a recipe online but after reading comments (I really like to read comments on recipes…you find a lot of helpful tips there), I decided to just wing it and couldn’t be happier with with the results. This is the Maryland Crab Soup soup I remembered. Try it out and comment to let me know what you think! Is there anything you would do differently?

This recipe first appeared on my old blog The Traveler’s Nest!

Image showing a ceramic bowl full of maryland crab soup set on a wooden butcher block.
Image showing a ceramic bowl full of maryland crab soup set on a wooden butcher block

Maryland Crab Soup

Bringing the Eastern Shore to your kitchen!
5 from 1 vote
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Soups & Salads
Servings 8 people

Ingredients
  

  • 3 cups beef broth
  • 2 cups water
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Old Bay Seasoning
  • 1 cup carrots sliced
  • 1 cup potato cut into small cubes
  • 1 cup yellow sweet corn frozen
  • 1 cup lima beans frozen
  • 1 cup peas frozen
  • 15 oz canned diced tomatoes
  • 1 half medium onion diced
  • ½ 6 oz can tomato paste
  • freshly ground black pepper to taste
  • 1 lbs crab meat cooked
  • 1 tablespoon mustard Optional: a reader suggestion!

Instructions
 

  • Combine beef broth, water, Worcestershire Sauce, Old Bay, carrots, potatoes, corn, lima beans, peas, tomatoes, onions, tomato paste and black pepper in a 4-quart pot.
  • Bring to boil over medium high heat.
  • Reduce heat to low.
  • Cover and simmer for 5 minutes.
  • Add the crabmeat, replace the lid and simmer for 2 hours.
Tried this recipe?Mention @hungryhappyhome or tag #hungryhappyhome!
Rate this recipe!See below to comment and leave a rating

Check out my other SOUP recipes or my SOUPS AND STEWS recipe board on Pinterest!

50 Responses

  1. Rebekah

    5 stars
    Great recipe!! I made a few tweaks with the veggies between fresh and frozen, added more pepper and old bay since we like it spicier, and added the mustard. Claws were added as well! Will use this recipe again as it was delicious! Thanks!

  2. Heather

    Hey, there!

    Out of curiosity how many ounces do you consider a serving size? I’m thinking about making this for a few neighbors and want to see how much I should make. Thank you so much for having the double and triple feature…so nice not to do math! Thanks!

    • Corinne

      Hi Heather! I consider the serving size to be about 8oz.

      I’d love to hear if you made it/how it turned out!

      Best,
      Corinne

  3. Lance

    Simmering for 2 hours, won’t the potatoes be mushy?

    • Corinne

      You certainly don’t *have” to simmer it for that long…that just allows the flavors to meld. When I’m in a hurry, I’ve cooked it for much less time with equally delicious results so feel free to cook until the potatoes are at your desired texture.

      Would love to hear how it turns out!

      Corinne

  4. Jennifer Hofelt

    I’d like to make this soup looks delish, would you recommend a sub for the lima beans i’m not a fan of those?

    • Corinne

      I think you’d be okay if you just left them out 😉 I hope you like it!

      Corinne

  5. Dan

    Born and raised in Maryland, made this today…it’s amazing…didn’t have ground mustard so said oh well, used yellow…it’s pretty good!! This will be my go to from now on!!

  6. Janet Bradley

    Instead of diced tomatoes, could I used crushed tomatoes?

    Thanks, Janet

    • Corinne

      I think that you could! Let me know how it turns out 🙂

  7. Jessie

    I made this today. It was perfect. Thank you!!

    • Corinne

      I’m so happy you enjoyed it! 😀
      Corinne

  8. Elizabeth Randall

    This sounds yummy except I’m the only one in this household who eats seafood. Are there any special instructions for making say a fourth of the recipe or can I just divide every thing by 4 and the soup will turn out o.k.?

    • Corinne

      I haven’t tried making it in a smaller batch like that but I don’t see why it shouldn’t work! I would taste test it after you add the adjusted spices and see if you should add a bit more or not. Let me know how it turns out!

      Corinne

  9. Melissa Sharpe

    I love a good soup..can’t wait to try this..Thanks Corinne…

    • Corinne

      Hi Melissa!
      I’d love to hear if you liked it or not! Thanks for reading 🙂

      Corinne

  10. Sharon

    I live in Colorado Springs and do not have the freshest seafood options. Can jumbo lump canned crab meat work? Also, my husband doesn’t eat beans or peas, so I’d leave those out.

    • Corinne

      I don’t see why not! Let me know how it turns out 🙂 I’m currently cooking up a batch myself!

    • Pooja

      I live in Mass and still use canned crab meat. Faster and cheaper. This recipe is the best. I grew up near Maryland and it reminds me of my childhood.
      Thanks for sharing this

  11. Amber

    Definitely my favorite and I love how easy it is with the frozen ingredients. I prefer this over any $10 bowl or be gotten from a restaurant. Marylander approved! I usually make this more often when I’m sick because it’s the only kind of soup I like, I add more old bay to give it more of a kick and clear my sinuses! (Haha)

  12. Patricia Zuzack

    I used a bag of frozen soup vegetables….eveything you need.

  13. AO

    I have lived in MD for my entire life, I always add cabbage to my Maryland Crab Soup but this looks very similar.

    • Corinne

      I’ll have to try this the next time I make it!

      • Christen

        Could this be done in the crock pot on low?

        • Corinne

          I think it would work just fine!

  14. Lynn

    A life long Maryland resident and crab soup connoisseur – this is an excellent recipe! A KEEPER!

  15. Phyllis Olson

    Do you have a nutritional chart for this soup. Just wondering how many calories in it? Thanks

    • Corinne

      I’m so sorry- I don’t!

  16. Selena

    My husband & I loved this soup, despite me forgetting the carrots. I did add green beans. I also used the mustard as recommended & it added a great depth. This soup is very healthy which is one of the main reasons I made it. Thanks for sharing the recipe!

    • Corinne

      I’m so glad you enjoyed it!

  17. Maureen

    Just made this a couple days ago, and it was so good!! My husband is from Baltimore and said this was one of his favorites!!
    Thanks,
    Maureen

    • Corinne

      Hi Maureen! That makes me so happy that another Marylander approves! 🙂

  18. Ellen

    How much ground mustard do you add and when do you add it?

    • Corinne

      Hi Ellen! Another reader suggested 1 tablespoon of mustard…I will update my recipe to include the suggestions I’ve gotten 🙂

  19. Tony Averella

    As a Marylander too I can appreciate a good crab soup receipe. This is certainly one. I followed the receipe as suggested and added some ground mustard as one of the commentors suggested. It was a hit!

  20. Tony Averella

    Made the soup for supper to nite. Followed the receipe and added some ground mustard as one of the commentors suggested. It was a hit! The 2 hour simmer time really blended the ingredients well.

    • Corinne

      Hi Tony!

      Thank you for your kind words…I’m so glad you enjoyed it! I’m going to have to try the ground mustard next time myself 🙂

  21. Janis

    If the crabmeat is cooked, why summer it for 2 hours? Photos are great. I would love to try this recipe.

    • Corinne

      Hi Janis!

      You certainly don’t have to simmer it for that long, but doing so allows the flavors to really meld! 🙂 Thanks visiting my blog! -Corinne

  22. GiGi

    tablespoon of ground mustard…. that makes it perfect

    • Corinne

      I’m going to have to try that next time…thanks!! 🙂

  23. Suzanne

    Do you simmer for two hours covered?

    • Corinne

      Covered! 🙂

      • Faye

        Is ground mustard the same thing as dry mustard (spice?)

        • Corinne

          I believe it is! 🙂

  24. Suzanne

    Do you simmer for two hours covered or uncovered?

  25. Betty

    Sounds like a really good recipe and was anxious to try it but the instructions don’t talk about when to add the green beans, potatos or tomato paste

    • Corinne

      Hi there! Looks like there was a glitch (it should be fixed now!) You would add them in the first step 🙂 Thanks for visiting! -Corinne

  26. Judy Dougherty

    The directions are leaving out some Ingredients. i.e. potatoes and worstershire sauce

    • Corinne

      Hi there! Looks like there was a glitch (it should be fixed now!) You would add them in the first step 🙂

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