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Maryland Crab Soup Recipe

How to make Maryland crab soup


Tomato soup with crab
Gentl and Hyers

Maryland-style crab soup means a tomato broth and plenty of juicy lump or backfin crab meat. It's found on menus all around the state, and is a delicious, comforting treat, especially in late summer and early fall, when crab meat is still plentiful.

This recipe is from former Baltimore Guide Laureen Miles Brunelli, who also knows how to make a great crab cake

Prep Time: 15 minutes

Cook Time: 1 hour


  • 1/4 cup onion (chopped)
  • 2 stalks celery (chopped)
  • 1 clove garlic (minced)
  • 2 tablespoon olive oil
  • 1 tablespoon Old Bay seasoning (add more or less to taste - Current Baltimore Guide Mike Unger says more)
  • 1/2 teaspoon lemon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 quart chicken broth
  • 3 cups water
  • 2 cups red potatoes (cubed)
  • 1/2 cup frozen lima beans
  • 1 cup frozen green beans
  • 1/2 cup frozen corn
  • 28 ounces canned tomatoes with juices
  • 1 bay leaf
  • 1 pound backfin crab meat


In a large soup pot, saute onions, garlic and celery in olive oil over medium heat for 5 minute. Add Old Bay, lemon pepper and Worcestershire sauce. Stir until vegetables are coated with spices. Add all other ingredients except crab.

Simmer over medium heat for 50 minutes or until potatoes are soft. While it's cooking pick through crab meat to be sure all shells are removed. Stir in crab meat. Simmer 10 minutes.

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