Maryland Crab Soup
Nothing says Maryland like fresh, sweet crabs, but add a dash of the state’s favorite Old Bay seasoning and you have one creamy, rich seafood soup that is more than a local favorite, it’s a time-honored tradition. Our recipe uses the classic spicy Old Bay seasoning and a splash of dry sherry.
- 2 Cups canned, diced tomatoes
- 3 Cups chicken or fish stock
- 2 Cups beef stock
- 2 Tablespoons seafood seasoning, such as Old Bay
- 2 Tablespoons Worcestershire sauce
- 1 Cup carrots, diced
- 1 Cup celery, diced
- 1 Cup lima beans, fresh or frozen
- 1 Cup corn kernels, fresh or frozen
- 1 medium onion, diced
- 1 Pound blue crab meat (shells picked)
- 1 Pound claw meat
Combine the tomatoes, chicken or fish stock, beef stock, seafood seasoning, and Worcester sauce in a large pot over medium heat and bring to a boil. Add the carrots, celery, lima beans, corn, and onion. Reduce the heat to a simmer. Cover, and cook for about 10 to 15 minutes.
Stir the crab meat into the broth, and cover. Cook the soup for another 10 to 15 minutes and serve hot.