Maryland Crab Soup Recipe

Name: Maryland Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 large yellow onions, chopped; 2 large celery ribs, chopped; 1 large carrot, chopped; 1/2 large green bell pepper, cored, deveined and seeded, chopped; 1 large bay leaf; 1/2 teaspoon dried thyme, crumbled; 1/4 teaspoon ground red pepper; 1/4 teaspoon fresh ground pepper; 1 lb beef bone (or veal knuckle bones); 3 large new potatoes, peeled and cut into 1/2 inch dice; 1 cup diagonally cut green beans, about 1/2 inch long; 3 1/2 cups beef broth (preferably homemade); 3 cups water; 1/3 cup pearl barley; 1 (1 lb) can whole tomato, pureed with juice; 1/2 teaspoon salt; 1 lb lump crabmeat; 1/4 cup fresh parsley, chopped

Servings: persons

3 tablespoons unsalted butter
2 large yellow onions, chopped
2 large celery ribs, chopped
1 large carrot, chopped
1/2 large green bell pepper, cored, deveined and seeded, chopped
1 large bay leaf
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon ground red pepper
1/4 teaspoon fresh ground pepper
1 lb beef bone (or veal knuckle bones)
3 large new potatoes, peeled and cut into 1/2 inch dice
1 cup diagonally cut green beans, about 1/2 inch long
3 1/2 cups beef broth (preferably homemade)
3 cups water
1/3 cup pearl barley
1 (1 lb) can whole tomato, pureed with juice
1/2 teaspoon salt
1 lb lump crabmeat
1/4 cup fresh parsley, chopped

1
Melt butter in heavy large saucepan or Dutch oven over medium heat.
2
Add onions, celery, carrot and bell pepper and stir until lightly browned, about 10 to 12 minutes.
3
Add bay leaf, thyme, ground red pepper and pepper and stir 2 to 3 minutes.
4
Add bones,potatoes and beans and cook, stirring constantly 2 to 3 minutes.
5
Blend in broth and 2 cups water.
6
Reduce heat to low, cover and simmer 1 hour.
7
Add barley and remaining cup water to soup; cover and simmer 2 hours.
8
Discard bones; stir in tomato puree and salt.
9
Let soup come to room temperature.
10
Cover and refrigerate at least 12 hours; degrease if necessary.
11
Discard bay leaf; stir crab and parsley into soup.
12
Place over low heat and warm slowly, stirring as little as possible to keep crab in large pieces.Do NOT boil or crab will be tough.
13
Season to taste with salt and red pepper.
14
Ladle into soup bowls and serve.

501

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 19 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 large yellow onions, chopped, 2 large celery ribs, chopped, 1 large carrot, chopped, and more.

Yes, 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!

Maryland Crab Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions