Being a Maryland girl, born + raised…I basically sweat Old Bay seasoning. When my mom offered her leftover blue crabs (who has leftovers?) last weekend, I happily obliged. What to do with said crabmeat? The options are endless…crab cakes, crab soup, crab dip, crab fried rice? I landed on a classic. Maryland Crab soup is legendary with very specific fundamentals. It is the tomato-based of its cousin, cream of crab soup. Some Marylanders feel very strongly that one is better than the other, I play no favorites.
I had 3/4 of the ingredients needed for the MD style soup, so that’s the direction I decided to go in. Basically just staying true to my cooking style — use what you have on hand! Now for you tried and true Marylanders out there, no I didn’t add lima beans. Take a breath. While I concur that lima beans are usual suspects in the classic soup, I happen to highly dislike them. There I said it. I DO NOT LIKE LIMA BEANS. I like just about every other kind of vegetable known to man…well except beets. Sorry! Me no likey eating dirt. Anywho, you’ll see in the ingredients list most of the key players are still abound. But as I always suggest, feel free to make it your own. As someone who hates and does not follow recipes…I consider this a mere guideline, a good jumping-off point, a suggestion of sorts.
Maryland Crab Soup Recipe by Sando
- 2 cans diced tomatoes / undrained (I used Hunts – fire-roasted with garlic)
- 1 can peas + carrots blend (feel free to use fresh), drained
- 1 can corn, drained
- 1 can green beans, drained
- 1 qt of seafood stock
- 2 cups of potatoes (I used baby red potatoes)
- 1/2 large red onion, chopped
- 1 lb lump crab meat (or as much as your heart desires)
- 2 tablespoons butter
- 2-3 tablespoons Old Bay Seasoning (or make your own here)
- 1 tablespoon McCormick’s Steak Seasoning
- 1-2 teaspoons red pepper flakes (more if you want it to KICK)
- 1-2 teaspoons crushed bay leaves (or 1-2 bay leaves & remove after)
- 1-2 teaspoons Goya Adobo All-Purpose Seasoning
- 2 tablespoons Italian seasoning
- Heat butter in a large stockpot or crock over medium-high heat.
- Begin by sauteing onions, corn, and potatoes in butter.
- Once soft, season with half of the seasoning listed above, or double the seasoning — it’s your soup!
- Add all remaining ingredients EXCEPT crabmeat.
- Add remaining seasoning to the mixture and bring to a low boil.
- Cover and let simmer until potatoes are soft, stirring occasionally.
- Finally, add crabmeat and remove from heat.
- Devour immediately + add as much Old Bay Seasoning you’d like!
- Serve with cornbread, grilled cheese sandwich, or Old Bay potato chips!