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Authentic Maryland Crab Soup: A Chesapeake Bay Favorite

Close-up of a bowl of rich, orange broth maryland crab soup filled with shredded crab meat, bright yellow corn, and diced tomatoes.
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I’m Alex, and I’m happy you found this recipe for real Maryland Crab Soup. This recipe delivers the classic, savory, tomato-based broth packed with vegetables and sweet lump crab meat, seasoned perfectly with Old Bay for that authentic Chesapeake flavor. It is a comforting meal you can easily make.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, peeled and diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups low-sodium chicken or vegetable broth
  • 1 bay leaf
  • 2 tablespoons Old Bay Seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (optional, for a kick)
  • 1 cup frozen corn kernels
  • 1 cup diced potatoes (Yukon Gold or Russet)
  • 1 pound lump crab meat, picked over for shells
  • 1/4 cup dry sherry (optional, for depth of flavor)
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrot. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the thyme, oregano, and black pepper. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux base.
  4. Gradually whisk in the crushed tomatoes and the broth, ensuring no lumps remain. Add the bay leaf, Old Bay Seasoning, Worcestershire sauce, and hot sauce, if using.
  5. Bring the mixture to a simmer. Add the diced potatoes and frozen corn. Reduce the heat to low, cover, and cook for 15 minutes, or until the potatoes are tender.
  6. Remove the bay leaf from the pot. Stir in the dry sherry, if you are using it.
  7. Gently fold in the lump crab meat. Heat through for about 3 to 5 minutes, being careful not to overcook or break up the crab meat too much.
  8. Taste the soup and add salt as needed. Serve your hearty Maryland Crab Soup hot.

Notes

  • For the most authentic Chesapeake Bay flavor, do not skimp on the Old Bay Seasoning; it is essential.
  • If you want a slightly thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the crab meat.
  • This soup tastes even better the next day, making it great for meal prep.

Nutrition

Find it online: https://www.purecookingjoy.com/maryland-crab-soup-recipe/

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