Maryland Crab Soup
This comforting Maryland crab soup is rich with flavors from the sea and filled with tender vegetables and sweet lump crab meat, perfect for any dinner occasion.
Ingredients
Vegetables
- 2 tablespoons olive oil For sautéing
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 medium potatoes, diced
Broth and Seasoning
- 4 cups beef broth Can substitute with chicken or vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon Old Bay seasoning Can substitute with other seafood seasoning
- 1 pound lump crab meat Use fresh for best flavor
- to taste Salt and pepper
Garnish
- to taste Fresh parsley For garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat, add onions, carrots, celery, and garlic. Sauté for about 5 minutes until softened.
- Add bell pepper and cook for another 3 minutes.
Cooking
- Pour in beef broth and add diced tomatoes and potatoes. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Stir in Old Bay seasoning and crab meat, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
This soup pairs well with crusty bread or a simple salad. It's great for cozy family dinners or festive gatherings. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.