Go Back
–+ servings

Maryland Crab Soup Recipe

Created by: Sarah Mock
maryland crab soup with lump crab meat, carrot, broth, tomatoes, peppers in a bowl.
prep time15 minutes
cook time15 minutes
total time30 minutes
Makes 10 people

Ingredients

  • 32 ounces (907 ⅕ g) Chicken Stock
  • 32 ounces (907 ⅕ g) Beef Stock
  • 2 Tablespoons (2 Tablespoons) Old Bay
  • ¼ Cup (68 ¾ g) Worcestershire Sauce
  • 2 (2) Bay Leaves
  • 2 Teaspoons (2 Teaspoons) Sugar
  • 12 (12) Large Maryland blue crabs (steamed, cooled and picked (or 1 pound crab meat))
  • 3 15 oz. (3 15 oz.) petite diced tomatoes
  • 1 ½ Cup (192 g) diced carrots
  • 1 ½ Cup (151 ½ g) diced celery
  • 1 ½ Cup (217 ½ g) frozen peas
  • 1 ½ Cup (231 g) corn (1 15 oz can)
  • 1 Cup (210 g) Potatoes (diced)
  • 1 (1) Onion (Diced)

Instructions
 

  • Bring the beef and chicken stock to a boil in a large stockpot, then add the Old Bay, Worcestershire sauce, bay leaves and sugar.
    32 ounces Chicken Stock, 32 ounces Beef Stock, 2 Tablespoons Old Bay, ¼ Cup Worcestershire Sauce, 2 Bay Leaves, 2 Teaspoons Sugar
  • Add the tomatoes, carrots, celery, corn, peas, and onion, bring to a low boil, and cook for 10 minutes.
    3 15 oz. petite diced tomatoes, 1 ½ Cup diced carrots, 1 ½ Cup diced celery, 1 ½ Cup frozen peas, 1 Onion, 1 ½ Cup corn
  • Add the potatoes and cook until tender.
    1 Cup Potatoes
  • Add the crabmeat and cook for 10 minutes.
    12 Large Maryland blue crabs
  • Season with salt and pepper.
  • Serve garnished with chopped parsley.

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®