Maryland Crab Vegetable Soup (Print Version)
Hearty Maryland crab soup with fresh veggies, Old Bay, and lemon adds a bright, savory touch to any meal.
# What You'll Need:
→ Seafood
01 -
1 pound lump crab meat
→ Vegetables
02 -
1 medium onion, diced
03 -
1 cup baby carrots, sliced
04 -
1 cup celery stalks, diced
05 -
2 medium russet potatoes, peeled and diced
06 -
1 cup frozen corn kernels
07 -
1 cup frozen limas beans
08 -
1 cup frozen green beans, cut
→ Liquids & Broth
09 -
6 cups beef broth, low sodium
10 -
1 cup water
11 -
1 (14 ounce) can crushed tomatoes
12 -
2 tablespoons Worcestershire sauce
13 -
2 tablespoons fresh lemon juice
14 -
2 tablespoons olive oil
→ Aromatics & Seasonings
15 -
3 garlic cloves, minced
16 -
1 tablespoon Old Bay seasoning
17 -
2 bay leaves
18 -
Salt and black pepper to taste
→ Optional Garnish
19 -
Oyster crackers for serving
# Steps to Follow:
01 -
Heat olive oil in a large Dutch oven over medium-low heat. Add onions, carrots, and celery; cook gently for 5 to 7 minutes, stirring occasionally to soften and develop sweetness.
02 -
Incorporate minced garlic and sprinkle Old Bay seasoning over the vegetables. Stir continuously for 45 seconds until fragrant.
03 -
Pour in beef broth, water, crushed tomatoes, diced potatoes, corn, lima beans, green beans, Worcestershire sauce, and add bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 30 minutes, allowing flavors to meld and vegetables to tenderize.
04 -
Gently fold crab meat into the soup, then continue to simmer for an additional 30 minutes. Stir occasionally to ensure even cooking and meld flavors without breaking up the crab.
05 -
Remove bay leaves. Stir in fresh lemon juice. Adjust seasoning with salt and pepper to taste. Serve hot, optionally accompanied by oyster crackers for added texture.
# Additional Notes:
01 -
Allowing the soup to rest for 10 minutes before serving enhances flavor integration.
02 -
Carefully pick through crab meat to remove any shells prior to adding to soup.
03 -
Use freshly squeezed lemon juice at the end to brighten and elevate the overall taste.
04 -
Soup stores well in the refrigerator for up to three days; reheat gently for best results.