Maryland Crab And Vegetable Soup Recipe

Name: Maryland Crab And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab stock; 10 - 12 steamed blue crabs; 1 onion, cut into quarters; 2 bay leaves; 1 tablespoon black peppercorns; 8 baby carrots (or 2 large ones broken up); 2 ribs of celery, broken in large pieces; 1 bunch thyme; 1 bunch parsley; The soup; 1 recipe crab stock above (about 8 cups) or a mix of seafood and beef stock; 1 cup onion, diced; 1 cup carrot, diced; 2 cloves garlic, minced; 1 cup celery, chopped; 1 3/4 cups waxy potatoes (such as yukon gold), diced; 4 cups beefsteak tomatoes, chopped, juice reserved; 1 1/2 cups corn kernels; 1 1/2 cups lima beans; 1 1/2 cups green beans, cut into one-inch sections; 2 slices of bacon, chopped; 1 tablespoon extra virgin olive oil; 3 tablespoons Old Bay Seafood Seasoning; 3 tablespoons Worcesershire sauce; 2 tablespoons parsley, chopped; 1/3 cup white wine; 1 pound blue crab meat (picked from your whole crabs above or purchased)

Servings: persons

Crab stock
10 - 12 steamed blue crabs
1 onion, cut into quarters
2 bay leaves
1 tablespoon black peppercorns
8 baby carrots (or 2 large ones broken up)
2 ribs of celery, broken in large pieces
1 bunch thyme
1 bunch parsley
The soup
1 recipe crab stock above (about 8 cups) or a mix of seafood and beef stock
1 cup onion, diced
1 cup carrot, diced
2 cloves garlic, minced
1 cup celery, chopped
1 3/4 cups waxy potatoes (such as yukon gold), diced
4 cups beefsteak tomatoes, chopped, juice reserved
1 1/2 cups corn kernels
1 1/2 cups lima beans
1 1/2 cups green beans, cut into one-inch sections
2 slices of bacon, chopped
1 tablespoon extra virgin olive oil
3 tablespoons Old Bay Seafood Seasoning
3 tablespoons Worcesershire sauce
2 tablespoons parsley, chopped
1/3 cup white wine
1 pound blue crab meat (picked from your whole crabs above or purchased)

1
Welcome to picking crabs! I hope you'll give this a try. (For a true beginner, I'd suggest you consult a You Tube video - I don't think my description would do the process justice). Remove the meat from the claws (reserve) and reserve the claw shells. Remove the carapace (top shell) and remove the material behind the eyes (discard). Reserve the shell. Remove the lungs from the crab (discard). Collect the meat and reserve and toss the shells into your stock pot. You should have about 1 pound of meat.
2
In large stock pot - place your shells and cover with water. Bring this to a boil for about 10 minutes and skim off the foam and other impurities.
3
Add the rest of the ingredients and simmer for 1.5 - 2 hours. You'll have to taste and see if you want the flavor a bit more intense. I took mine off after 1:50 minutes. Strain the stock and set aside.
4
In a large stock pot, heat the olive oil and the bacon over medium heat. Allow the bacon fat to render out and get a bit crisp - about 5 minutes over slightly less than medium heat.
5
Add the onions, carrots, garlic, and celery to the pot. Over medium heat saute the veggies in the bacon bits and fat until softened - about 10 minutes.
6
Add the white wine to the pot, scrape up all the nice browned bits. Let reduce for 3 - 5 minutes (about half volume)
7
Add the stock and bring to a boil.
8
Add the potatoes, tomatoes, lima beans, green beans, Old Bay, and worcestershire sauce. Bring to a boil and reduce heat to medium. Simmer for 20 minutes.
9
Add the corn and crab. Simmer for another 10 minutes.
10
Taste for seasoning - Old Bay is rather salty so I don't add any salt until this point. Stir in parsley and serve with a big hunk of crusty bread and extra Old Bay for spiciness.

658

kcal

Calories

Fat

118

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 27 ingredients. The key ingredients include: Crab stock, 10 - 12 steamed blue crabs, 1 onion, cut into quarters, 2 bay leaves, and more.

Yes, Maryland Crab And Vegetable 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!

Maryland Crab And Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions