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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!
4.86 from 27 votes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Soups & Salads
Servings 8 people


  • 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!)


  • 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!


  1. 5 stars
    I tried your version and it was very tasty. I altered your recipe slightly by using equal parts spicy V8 juice, beef broth and water and it was divine !!!

  2. I tried your recipe and it was right tasty !!! I also live on the East coast. I used equal parts of spicy V8 juice with beef broth and water and it was out of this world delicious 🤤 !!!

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