Name: Maryland Crab Soup Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 Tablespoons unsalted butter; 1 medium yellow onion, diced (140 g, about 1 cup); 2 carrots, peeled and cut into coins (170 g); 1 celery stalk, chopped (31 g); 1 lb fresh green beans, ends trimmed and cut into 1” pieces (453 g); 1 ½ cups peeled diced gold potato, cut into ½” cubes (270 g); 1 ½ cups fresh or frozen sweet corn; ½ cup fresh or frozen lima beans; 28 oz canned whole peeled tomatoes (793 g); 2 ½ Tablespoons Old Bay/seafood seasoning; 1 Tablespoon dry mustard; ¼ cup Worcestershire sauce (60 ml); 4 cups beef broth (946 ml); 2 cups water (473 ml); 1 lb lump or jumbo lump blue crab meat (453 g)

There’s something truly special about a bowl of Maryland Crab Soup—it’s warm, hearty, and bursting with fresh veggies and tender crab meat. If you’re looking for comfort and a little coastal flavor in one pot, this Maryland Crab Soup Recipe has got you covered.

A large blue pot filled with a thick stew containing visible layers of shredded white chicken, green beans, orange carrot slices, yellow corn kernels, and light yellow potato chunks all mixed in a rich reddish-brown broth with small bits of tomato. A silver spoon is partially visible in the stew. The pot sits on a white cloth on a surface with a white marbled texture in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maryland Crab Soup Recipe
Top Tip
How to Serve Maryland Crab Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maryland Crab Soup Recipe

Why You'll Love This Recipe

Whenever I make this Maryland Crab Soup, I feel like I’m serving up a little piece of the Chesapeake Bay right in my own kitchen. It's got just the right balance of spice, sweetness, and umami.

Hearty and Flavorful: Loaded with fresh vegetables and seasoned with Old Bay for authentic coastal taste.
Perfectly Balanced Spice: The dry mustard and Old Bay add just enough kick without overpowering the crab meat.
Easy to Make: A simple stovetop recipe with familiar ingredients you can find easily.
Feeds a Crowd: This recipe yields 8 servings, great for family dinners or meal prep.

Ingredients & Why They Work

Before you get started, make sure to pick fresh lump crab meat and good-quality vegetables. Having everything prepped makes the whole process enjoyable and straightforward—trust me, it’s worth it for that rich, layered flavor.

Flat lay of unsalted butter in a small white ceramic bowl, a medium yellow onion diced, two bright orange carrots peeled and cut into coins, one celery stalk chopped, a small white bowl holding whole peeled tomatoes crushed into pieces, a small white bowl of Old Bay seafood seasoning, a small white bowl of dry mustard powder, fresh green beans trimmed and cut into one-inch pieces, peeled gold potato cubes, fresh sweet corn kernels, fresh lima beans, a small white ceramic bowl with Worcestershire sauce, a white ceramic bowl filled with clear beef broth, a white ceramic bowl of water, and a cluster of lump blue crab meat arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Adds a silky base and helps soften the aromatics without extra salt.
Yellow Onion: Offers a sweet and savory foundation flavor when sautéed.
Carrots: Bring natural sweetness and texture with a nice subtle bite.
Celery: Enhances depth and a slight earthy note, classic in hearty soups.
Green Beans: Provide a fresh crunch and great contrast to the tender crab.
Gold Potato: Adds creaminess and body once simmered—perfect for a comforting bowl.
Sweet Corn: Brings bursts of sweetness that brighten the broth beautifully.
Lima Beans: Contribute creamy texture and extra protein to balance the dish.
Canned Whole Peeled Tomatoes: The rich tomato base gives the broth its vibrant, comforting color and flavor.
Old Bay Seasoning: The iconic Maryland spice blend that gives this soup its signature kick.
Dry Mustard: Adds warmth and subtle sharpness to enhance the savory flavors.
Worcestershire Sauce: A splash of umami magic that deepens the broth’s complexity.
Beef Broth and Water: Form the hearty liquid base that carries all the flavors.
Lump or Jumbo Lump Blue Crab Meat: The star ingredient—sweet, tender crab that stays beautifully intact when stirred in gently.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Maryland Crab Soup Recipe is how easily you can make it your own. Whether you want to adjust the spice level, swap in seasonal veggies, or tailor it to dietary needs, there’s plenty of room for creativity without losing that classic coastal charm.

Spice it up or dial it down: I usually stick with the full 2 ½ tablespoons of Old Bay for that iconic kick, but if you’re not a fan of too much heat, start with 1 tablespoon and add more to taste. J.O. seasoning works great as a substitute when Old Bay is hard to find.
Vegetable swaps: Sometimes I swap out lima beans for fresh peas in the spring, or use fresh green beans when in season and frozen otherwise. The soup stays hearty and delicious either way!
Seafood variety: While lump crab meat is traditional and preferred, if fresh crab isn’t available, consider using canned lump crab meat or even a mix of shrimp and crab for a twist. Just be gentle in stirring to keep those beautiful lumps intact.
Make it gluten free: This recipe is naturally gluten free as is, just choose gluten-free Worcestershire sauce to keep it safe for sensitive diets.

Step-by-Step: How I Make Maryland Crab Soup Recipe

A close view of a thick soup in a white bowl filled with three layers: the top layer shows bright orange carrot slices, yellow corn kernels, light green beans, and pale pieces of shredded chicken, all mixed in a rich dark orange broth; the middle layer has chunks of soft potatoes visible beneath the vegetables; the bottom layer is the deep broth slightly thickened, surrounding the solid ingredients. The bowl is on a wood-textured table with scattered light hexagonal crackers, and there is a spoon partially in the soup on the right side. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt Butter and Soften the Vegetables

Begin by melting 3 tablespoons of unsalted butter in a large soup pot over medium heat. Once the butter has melted, add the diced onion, peeled carrot coins, and chopped celery. Stir occasionally as you cook these aromatics until they turn tender and fragrant—about 5 minutes. You’ll know they’re ready when the onions are translucent and the carrots start to soften, releasing a subtle sweetness that sets the flavor base for your soup.

Step 2: Add Tomatoes and Seasonings

Next, stir in the entire 28-ounce can of whole peeled tomatoes, 2 ½ tablespoons of Old Bay seasoning, and 1 tablespoon of dry mustard. Use a spatula to break up the tomatoes into smaller pieces, helping to distribute their rich flavor throughout the pot. Keep stirring frequently for at least 60 seconds to let the seasonings bloom and deepen in the warm butter and vegetables.

Step 3: Add the Vegetables, Broth, and Simmer

Now add the green beans, diced gold potatoes, sweet corn, lima beans, ¼ cup Worcestershire sauce, 4 cups beef broth, and 2 cups water. Give everything a good stir to combine. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes, stirring occasionally so nothing sticks to the pan. This slow simmer lets the vegetables cook through and allows all those flavors to meld into a rich, hearty broth.

Step 4: Fold in Crab Meat and Continue Simmering

Carefully fold in the 1 pound of lump or jumbo lump blue crab meat, being very gentle so you don’t break up those beautiful chunks. Continue to simmer the soup for another 30 minutes, stirring occasionally to ensure the crab heats through without toughening. This final simmer beautifully melds the delicate sweetness of the crab with the savory, spicy broth.

Step 5: Serve and Enjoy

Once your soup is ready, ladle it into bowls and serve it warm. I love topping mine with buttery crackers for a bit of extra texture – but that’s totally optional. This Maryland Crab Soup Recipe is perfect as a cozy lunch or a satisfying dinner, especially when you want a taste of the Chesapeake Bay right at home.

Top Tip

These tips will make your Maryland Crab Soup Recipe truly shine and take the stress out of cooking. Trust me, a few thoughtful touches can elevate this hearty soup to a memorable meal.

Use Fresh Lump Crab Meat: I’ve found that using fresh lump or jumbo lump crab really makes a difference. It gives you those sweet, tender bites that canned crab can’t quite match.
Simmer Gently: When you add the crab to the soup, fold it in gently and keep the heat low. Stirring too vigorously or boiling can break up the delicate crab meat, which I learned the hard way!
Adjust Old Bay Seasoning to Taste: Old Bay is the soul of this soup. I usually start with 2 ½ tablespoons as called for, but if you prefer a milder spice, feel free to start with less and add it gradually. It’s easier to add than to fix an overly spicy batch.
Break Up Tomatoes Well: When adding the canned whole peeled tomatoes, use a spatula to really break them down in the pot. This helps build a rich, well-blended broth that carries all those flavors beautifully.

How to Serve Maryland Crab Soup Recipe

A large round pot filled with a thick, bubbling soup that has a rich red-orange color as the base layer. Small bits of green beans and celery peek through the surface, adding green accents within the soup. Yellow bits of corn and some shredded pale chicken pieces are visible mixed throughout the liquid. A black spoon rests on the right side, partially submerged in the soup. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley or chives adds a lovely fresh pop of color and flavor. For a bit of crunchy texture contrast, serve with oyster crackers or buttery saltine crackers on the side. Some folks love a squeeze of fresh lemon juice on top to brighten the flavors just before digging in—give it a try!

Side Dishes

This soup is wonderfully satisfying on its own, but if you want a full meal, consider serving it alongside a simple mixed green salad or some crusty garlic bread. Cornbread or a warm soft roll also pairs beautifully, soaking up every luscious drop of the broth.

Make Ahead and Storage

Storing Leftovers

Store any leftover Maryland Crab Soup in an airtight container in the refrigerator. It will keep well for up to 4 days, making it a great make-ahead meal for busy evenings.

Freezing

This soup freezes beautifully. Portion it into airtight, freezer-safe containers and freeze for several months. When you want a comforting bowl, just thaw it fully in the refrigerator overnight before reheating.

Reheating

Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally. Avoid boiling the soup to preserve the delicate texture of the crab meat and keep the vegetables from becoming mushy. Warm it until just heated through and serve immediately.

Frequently Asked Questions:

Can I use frozen crab meat for this soup?

Yes! Frozen lump crab meat works well in this Maryland Crab Soup Recipe. Just be sure to thaw it completely and drain any excess liquid before adding it gently to the soup.

Is this soup spicy?

The soup does have a gentle kick from the Old Bay seasoning, which is known for its bold blend of spices. You can adjust the amount of Old Bay to suit your taste, reducing for milder heat or increasing for more spice.

Can I make this soup vegetarian or without crab?

While the lump crab meat is the star, you could omit it for a hearty vegetable soup. Use vegetable broth instead of beef broth and consider adding other seafood or beans for protein if you want.

How long does it take to make this Maryland Crab Soup Recipe?

The total time is about 1 hour 30 minutes — with 15 minutes of prep and 1 hour 15 minutes of cooking, including two simmering stages to develop deep, satisfying flavors.

Final Thoughts

Making Maryland Crab Soup is like inviting a little taste of coastal tradition to your table. It’s hearty, full of vibrant vegetables, and bursting with the fresh sweetness of lump crab meat. Once you’ve mastered this recipe, you’ll find it’s a go-to comfort dish — perfect for chilly evenings or when you’re craving something soulful and satisfying. Take your time with the simmering, savor every spoonful, and don’t be shy about sharing it with friends and family. Happy cooking!