Maryland Crab Soup
A comforting and delicious crab soup that embodies the rich flavors of the Chesapeake Bay, perfect for chilly evenings and family gatherings.
Ingredients
For the Base
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 stalks celery, diced
- 2 small carrots, peeled and diced
- 1 medium yellow onion, diced
- 1 tablespoon Old Bay seasoning
- 2 teaspoons Italian seasoning
- 1.5 teaspoons dry mustard
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
For the Soup
- 4 cups vegetable or seafood stock (homemade or store-bought, or even water)
- 1 pound red potatoes, cut into 1/4-inch pieces
- 1 14-ounce can whole peeled tomatoes, crushed by hand
- 1 14-ounce can tomato sauce
- 4 ounces green beans, trimmed and cut into 1-inch pieces
- 1 pound crab meat (preferably ½ pound crab claw meat and ½ pound jumbo lump crab meat)
- 1 cup frozen corn (defrosted, or 1 ear corn, shucked, kernels removed)
- 1 cup frozen peas (defrosted)
- to taste Salt and freshly ground pepper
Instructions
Preparation
- Heat the olive oil and butter in a large saucepan over medium-high heat.
- Add the diced celery, carrots, and onion. Cook, stirring occasionally, until the onion is translucent and the carrots start to soften, about 10 minutes.
Cooking
- Add the Old Bay seasoning, Italian seasoning, dry mustard, and minced garlic. Cook until fragrant, about 1 minute.
- Stir in the tomato paste and let it cook for another 2 minutes.
- Pour in the stock and add the red potatoes, crushed whole tomatoes with their juices, and the tomato sauce.
- Scrape the bottom of the pot to deglaze. Bring everything to a boil, then reduce the heat and let it simmer, stirring occasionally, until the potatoes are almost soft, about 10 minutes.
- Add the green beans and let them cook for 10 to 12 minutes, until they're tender.
- Finally, stir in the crab meat, corn, and peas. Cook until everything is heated through, around 5 more minutes.
- Season with salt and freshly ground pepper to taste, and serve!
Notes
Serve hot, garnished with fresh herbs. Pairs well with crusty bread or a simple salad. For an extra burst of flavor, try a squeeze of lemon or a sprinkle of Old Bay on top!