Crock Pot Maryland Crab Soup

This Crock Pot Maryland Crab Soup is a hearty and flavorful recipe, which includes blue crab meat and Old Bay seasoning. It’s a classic, foolproof recipe, ready in about 7 hours and 50 minutes.

Crock Pot Maryland Crab Soup Ingredients

• 3 tablespoons (42g) unsalted butter
• 1 medium yellow onion, diced (140g / about 1 cup)
• 2 carrots, peeled and cut into coins (170g)
• 1 celery stalk, chopped (31g)
• 28 oz canned whole peeled tomatoes (793g)
• 2½ tablespoons Old Bay or seafood seasoning
• 1 tablespoon dry mustard
• 1 lb fresh green beans, trimmed and cut into 1” pieces (453g) or slightly less if using frozen
• 1½ cups peeled and diced gold potatoes (270g / ½” cubes)
• 1½ cups fresh or frozen sweet corn
• ½ cup fresh or frozen lima beans
• ¼ cup Worcestershire sauce (60ml)
• 4 cups beef broth (946ml)
• 2 cups water (473ml)
• 1 lb lump or jumbo lump blue crab meat (453g)

How To Make Crock Pot Maryland Crab Soup

1. Sauté the vegetables: In a skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened (about 5 minutes).
2. Add tomatoes and seasoning: Add whole tomatoes, Old Bay seasoning, and dry mustard to the skillet. Crush the tomatoes with a spatula and cook for 1 minute while stirring.
3. Transfer to Crock Pot: Pour the skillet mixture into the Crock Pot. Add green beans, potatoes, corn, lima beans, Worcestershire sauce, beef broth, and water. Stir to combine.
4. Cook the soup: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.
5. Add crab meat: Gently stir in the crab meat. Cover and cook on LOW for an additional 30 minutes to heat through.
6. Serve: Ladle into bowls and serve warm. Top with crackers if desired.

Recipe Tips

• Can I use canned crab meat?
  Yes, just be sure to drain it well and gently fold it in during the final step.
• How to substitute frozen vegetables:
  Use slightly less if subbing frozen green beans, corn, or lima beans to avoid watering down the soup.
• Best potatoes for soup:
  Gold or Yukon potatoes hold their shape well and add a creamy texture.
• What does Worcestershire sauce add?
  It enhances the umami flavor and adds depth to the broth.
• How to avoid mushy crab meat:
  Add it at the very end and avoid over-stirring or long cook times after adding.

What To Serve With Maryland Crab Soup

This soup is perfect with simple, savory sides like:

• Saltine crackers or oyster crackers
• Cornbread or dinner rolls
• Side salad with vinaigrette
• Grilled cheese sandwich
• Pickled vegetables

How To Store Maryland Crab Soup

Refrigerate:
Let the soup cool completely, then store in an airtight container for up to 3 days.

Freeze:
Freeze without the crab meat for best texture. Add fresh crab when reheating. Store for up to 2 months.

Maryland Crab Soup Nutrition Facts

• Calories: 202 kcal
• Carbohydrates: 24g
• Protein: 16g
• Fat: 6g
• Saturated Fat: 3g
• Trans Fat: 0.2g
• Cholesterol: 35mg
• Sodium: 1188mg
• Potassium: 728mg
• Fiber: 5g
• Sugar: 10g
• Calcium: 121mg
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use imitation crab meat?
Yes, but the flavor won’t be as rich. Lump crab is preferred for authenticity.

What kind of tomatoes work best?
Whole peeled tomatoes crushed by hand or with a spoon create the best texture and flavor.

Can I make this soup vegetarian?
Yes, omit the crab and use vegetable broth instead of beef broth.

Is Maryland crab soup spicy?
It has a mild heat from Old Bay; add more if you like it spicy.

Can I cook this overnight?
No, it’s best cooked during the day as overcooking can ruin the texture of the crab.

Try More Recipes:

• Crock Pot Low Carb Taco Soup
• Crock Pot Lobster Bisque Soup
• Crock Pot Loaded Baked Potato Soup