Have you ever sampled the “real” Maryland Style Crab Soup? You may think you have until you taste Steve’s recipe. This is a thick rich tomato based soup. This Maryland Crab Soup gets us through the winter and spring until the fresh crabs start to run.There is no doubt that Crabs are the king of the Chesapeake Bay. If you visit Maryland, you must try the crabs. There are many other regional specialties but Crab is the most famous and the most popular. Then there is Old bay Seasoning and that goes along with the crabs. There are many recipes that feature Crab but this time of year we celebrate springtime with a big pot of this soup.Maryland Crab Soup is a tomato-based soup with mixed vegetables, lima beans, potatoes, Old Bay Seasoning, and, of course, Crab Meat. Traditionally this soup is made with half beef broth and half chicken. Out Daughter in law has a beef allergy so we omit the beef broth – just in case she is here when we pull a quart from the freezer.Steve has lived his entire life in the Annapolis area and considers himself a connoisseur of all things crab. There are very few restaurants he will even consider ordering crab soup from. He makes it himself, preferably outside. There are a few tricks to this soup. It is made in a big pot, so there is a lot of it. I used a 9 qt. pot and it was full. This soup is a marvel; it’s thick rich and filling. When this soup is made, we have a party in the back yard. If there is any left over it goes into quart jars and we distribute it as a special treat to our friends. Once you taste it you’ll see why it causes so much excitement – It’s special.
- 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
- 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
- Melt the butter in a large stockpot, then sauté the onions and celery until the onion is translucent.
- 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.
- 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.
- Thin the soup with additional stock or water as needed.
- Remove the bay leaves and serve.
** 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.
Come celebrate all of the exciting Sunday Supper regional specialities:
- Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
- Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
- New England Style Stuffed Clams by Caroline’s Cooking
- Brandy Old Fashioned by Curious Cuisiniere
- Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog
- Breakfast Empanada Casserole by Simply Healthy Family
- Pittsburgh Steak Salad by Seduction in the Kitchen
- Homemade Ranch Dressing by My Imperfect Kitchen
- Tupelo Honey Key Lime Vinaigrette by Family Around the Table
- Alabama White Barbecue Sauce by Cookin’ Mimi
- Delaware Crabs by Delaware Girl Eats
- JoJo Potatoes by A Mind Full Mom
- Long Beans with Coconut by Food Lust People Love
- Old Bay Cauli-Tots by Cupcakes & Kale Chips
- Southern Collard Greens by Magnolia Days
- Amish Chicken and Noodles by Palatable Pastime
- Boiled Lobster with Drawn Butter by Taste And See
- Bison Steaks with Cranberry Chimichurri by Tramplingrose
- California Beer Steamed Shrimp by Nosh My Way
- Avocado BLT Sandwich by Brunch-n-Bites
- Cali Inspired Fish Tacos by Sew You Think You Can Cook
- Cheesy Tex Mex Enchiladas by The TipToe Fairy
- Cola Marinated Steak Tips by Hardly a Goddess
- Corn and Bacon Chowder by Moore or Less Cooking
- Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
- Deep Fried Pizza Roll by Grumpy’s Honeybunch
- Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
- Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
- Homemade Quebec Maple Baked Beans by She Loves Biscotti
- How to Make Vegetable Lumpia by Asian In America
- Italian Hot Dog by Simple and Savory
- Mom’s City Chicken by My Life Cookbook
- North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
- Philly Cheesesteak Calzones by Baking Sense
- Polish Boy Sandwich by Renee’s Kitchen Adventures
- Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
- Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
- West Michigan Wet Burritos by Wholistic Woman
- Upside Down Angel Food Cupcakes by Cooking With Carlee
- Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
- Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
- Carob Cherry Crumb Bars by Pies and Plots
- Florida Key Lime Cream Pie by The Crumby Cupcake
- Fried Biscuits by Angels Home Sweet Homestead
- Gooey Butter Cake from Saint Louie! by Our Good Life
- Homemade Butterscotch Krimpets by The Redhead Baker
- San Jose Burnt Almond Cake by Eat, Drink and be Tracy
- Shoofly Pie by Cindy’s Recipes and Writings
- Spanish Bar Cake by Get the Good Stuff!
- Hoosier Sugar Cream Pie by That Skinny Chick Can Bake
Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement