Pretty much everyone in Maryland has a crab soup recipe.It’s a reflection of the old traditions of the Chesapeake Bay and the bountiful blue crabs that inhabit its waters. It’s also a very economical soup that makes great use of the crab.
Here’s our own version of crab soup. It’s a family favorite, and we make it several times during the summer. While we wouldn’t suggest doing this, we frequently forget to put it in the refrigerator, leaving it on the stove overnight, and it’s always come out just fine.
If you can, make it a day or two in advance. It improves as it sits.
Maryland Crab Soup
Don’t use jumbo lump crabmeat in this soup; its delicate flavor won’t hold up as well. We prefer claw crabmeat, though backfin lump also works well.
- 1 large onion, chopped small
- 1/4-1/2 small jalapeno pepper, minced
- 2-3 medium carrots, sliced into half-rounds
- 2 stalks celery
- 6-8 oz. green beans
- 1-2 ears corn
- 28-oz. can diced tomatoes
- 6 cups water
- 1 lb. crabmeat
- 1 T Old Bay® or to taste
- Salt to taste
- 1 T olive oil
Sweat the onion, pepper, carrots, and celery in the oil for 5-6 minutes, until slightly softened, adding a pinch or two of salt.
Add the corn, beans, tomatoes, Old Bay, and water. Cook for ½ hour. Add the crab, taste for seasoning, and cook on low heat for another hour or until all vegetables are tender.
Serve with oyster crackers or saltines.