Maryland Crab Soup

Maryland Crab Soup

This tomato based crab soup is a favorite in the Chesapeake Bay area and a must for anyone who loves hearty seafood dinners.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people


  • 2 tbs butter
  • 1 onion, finely chopped
  • 2 ribs celery, chopped
  • 28 oz canned crushed tomatoes
  • 1 quart beef stock
  • 1 quart chicken stock or broth
  • 1/2 lb potatoes, diced
  • 1 lb frozen mixed veggies, thawed (The kind with corn, peas, carrots, and green beans)
  • 1 cup lima beans
  • 1/2 tsp red pepper flakes
  • 2 tbs Old Bay seasoning
  • 1 tbs Worcestershire sauce
  • 1 bay leaf
  • 1 lb crabmeat


  • Melt the butter in a large stock pot over medium, then cook onions and celery until the onion is translucent, about 5 to 7 minutes.
  • Stir in the tomatoes and cook for 1 to 2 minutes, then pour in the beef and chicken stock. Add the rest of the ingredients, excluding the crabmeat, then bring the pot to a low boil. Cook to soften the potatoes, about 20 minutes.
  • Add the crabmeat and let simmer for about 5 to 10 minutes to warm through and release some flavor.
  • Serve warm with a buttery roll or some crisp crackers, and enjoy!