Chef Stuart's Maryland Crab Soup Recipe

Name: Chef Stuart's Maryland Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped onion; 3 cloves garlic, minced; 2 stalks celery, chopped; 2 tablespoons olive oil; 1 tablespoon crab boil seasoning (recommended: Old Bay); 1/2 teaspoon lemon pepper seasoning; 1 tablespoon Worcestershire sauce; 1 1/2 quarts chicken broth; 2 cups water; 2 cups baby potatoes, cut into cubes; 1/2 cup green beans; 1 cup corn; 1 (28-ounce) can San Marzano diced tomatoes with juices; 1 bay leaf; 1 pound crab meat

Servings: persons

1/4 cup chopped onion
3 cloves garlic, minced
2 stalks celery, chopped
2 tablespoons olive oil
1 tablespoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon lemon pepper seasoning
1 tablespoon Worcestershire sauce
1 1/2 quarts chicken broth
2 cups water
2 cups baby potatoes, cut into cubes
1/2 cup green beans
1 cup corn
1 (28-ounce) can San Marzano diced tomatoes with juices
1 bay leaf
1 pound crab meat

1
In a large soup pot or Dutch oven, saute the onions, garlic, and celery in the olive oil over medium heat for 5 minutes.
2
Add the crab boil seasoning, lemon pepper seasoning, and Worcestershire sauce.
3
Stir until all the vegetables are coated with seasoning and spices.
4
Add all the other ingredients except for the crab.
5
Simmer over low heat until potatoes are soft, 45 minutes to 1 hour.
6
While the soup is cooking, pick through the crab meat just to ensure that all shells are removed.
7
Stir in crab the last 10 minutes of cooking.
8
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup chopped onion, 3 cloves garlic, minced, 2 stalks celery, chopped, 2 tablespoons olive oil, and more.

Yes, Chef Stuart's Maryland Crab Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef Stuart's Maryland Crab Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions