Maryland Crab Soup for Time-Honored Taste Buds

Maryland Crab Soup for Time-Honored Taste Buds

Coastal Roots 0

"If born and raised on the Eastern Shore, it is probable that your diaper was filled with sand on multiple occasions and you consumed crab prepared a minimum of three different ways prior to being potty-trained. This is my family time-honored recipe, give it a try!!!"


2 h 8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

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  1. 1. Gently finger through Jumbo Lump Crabmeat discarding any shell found. Set crabmeat aside.
  2. 2. Cooked Whole Blue Crab - Remove and discard the Outer Shell, filter lungs and fat. Some people reserve the Yellow Fat (Crab Mustard) for use in the soup which is optional. Try to keep claw and legs attached to each side of the grab. Split the crab in half with one claw and legs on each piece/half. Set cleaned crab aside.
  3. 3. In soup pot saute chopped celery and onion in 4 Tablespoons of butter until tender
  4. 4. Pour in 6 Cups of hearty beef broth and 2 cups of water
  5. 5. Open 28 Ounce can of Whole Peeled Tomatoes and pour tomato juice into soup pot. By hand, pinch tomatoes into bite-sized pieces adding to soup pot.
  6. 6. Bring pot to a boil and cook covered for 30 – 40 minutes.
  7. 7. Combine and add the following: 2 Tablespoons Old Bay Seasoning, 1 Bay Leaf, 1/2 teaspoon Black Pepper, 2 teaspoons Sugar, 1 teaspoon Ground Mustard and 1 Tablespoon Worcestershire Sauce. Mix until well blended.
  8. 8. Toss the two halves of the whole cleaned crab into soup pot followed by the mix mixed vegetables and lima beans. Stir and return to a boil. Cook covered for an additional 30 – 40 minutes.
  9. 9. Add the fresh Parsley and 1 pound of Lump Crabmeat. Gently stir, and cook for an additional 20 minutes.
  10. 10. Serve with crackers or bread. This soup is best if prepared one day in advance, refrigerating overnight. The challenge is keeping your family from eating a few bowls before it’s served the following day!!!
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