Maryland Crab Soup
Servings: 16 - 20 servings
  • 4 tablespoons of Butter
  • I Large Onion, Finely Chopped (about 2 cups)
  • 1 Cup of Celery. Diced
  • 2 Quarts of Chicken Stock, preferably Homemade
  • 2 Quarts of Beef Stock, preferably Homemade
  • 1 teaspoon of Red Pepper Flakes
  • 2 Tablespoons of Old Bay Seasoning + more to taste
  • 4 Tablespoons of Worcestershire Sauce
  • 2 Bay Leaves
  • 1½ Cups Cabbage, Finely Chopped
  • 1½ Cups of Lima Beans, Fresh or Frozen
  • 1 Pound of Potatoes, Diced (about 2 cups +/-)
  • 2 Pound bag of frozen Mixed vegetables - Corn, Peas, Carrots & Green Beans*
  • 1- 28 oz Can of Crushed Tomatoes**
  • 1 Pound of Lump or Backfin Crabmeat
  • 1 Pound of Claw Crabmeat
  • Salt
  1. Melt the butter in a large stockpot, then sauté the onions and celery until the onion is translucent.
  2. Add the chicken & beef stocks and season the soup with the red pepper flakes, Old Bay Seasoning, Worcestershire sauce, bay leaves and salt to taste. Bring to a boil, reduce heat to a simmer and add the cabbage, potatoes, Lima beans, frozen mixed vegetables and crushed tomatoes. Bring the pot to a low boil for 20 minutes or until the potatoes are tender.
  3. Meanwhile, place the crabmeat in a bowl and gently pick over it for any shells. Add the crabmeat and simmer for five minutes until the crabmeat is heated. Season the soup with salt, then add adjust the seasonings as needed with additional hot sauce, old bay and/or Worcestershire sauce to taste.
  4. Thin the soup with additional stock or water as needed.
  5. Remove the bay leaves and serve.
*Fresh carrots, peas, corn and green beans can be used instead of the frozen. I like the fresh but the traditionalists use the frozen and tell me this is the way!
** If the canned tomatoes are acidic add up to 2 tablespoons of sugar.
***Feel free to use 4 quarts of chicken stock for the chicken and beef stock. I do this because of a beef allergy in the family.
Recipe by Monica's Table at