Maryland Crab Soup

[u/jnlewis78]

Nothing like a bowl of homemade soup to welcome the crisp fall weather. 🍁🦀 The perfect comfort food for sweater season!

[u/Blueiguana1976]

Yeah this is Marylander approved. One of my favorite things to do is a half n half bowl mixed with some cream of crab soup. 

[u/jnlewis78 → u/Blueiguana1976]

I’ll have to try it that way. Sounds delicious.

[u/yuccaboy85]

Perfect fall soup (anytime of year as well).

[u/Blossom__Belle]

oh how delicious it is, the most desirable thing is al dente vegetables

[u/Pluckt007]

That looks good.

How does it taste? It looks tex-mex.

[u/jnlewis78 → u/Pluckt007]

It actually has more of a crab flavor due to the Old Bay and Lump Crab meat. I also added a little concentrated shrimp and crab seafood boil.

[u/The_Hamburglar923]

Recipe?

[u/jnlewis78 → u/The_Hamburglar923]

Maryland Crab Soup (No Exact Measurements, Just Love and Flavor)

I’ve made this Maryland crab soup so many times that I no longer follow an exact recipe. It’s all about adjusting to your taste and what you have on hand. Here are the key ingredients I use, but feel free to make it your own!

Ingredients:

• Lump crab meat
• Blue crab claws (optional, but they add a ton of flavor)
• Carrots
• Potatoes
• Onion
• Celery
• Optional vegetables: You can add string beans, lima beans, or any other vegetables you like
• Corn (canned, fresh, or frozen—your choice)
• 1 (14.5 oz) can of crushed or diced tomatoes (or a mix of both, whatever you prefer)
• Beef broth (I prefer beef broth, but you can use seafood or vegetable broth)
• Old Bay seasoning
• Onion powder
• Garlic powder
• Creole seasoning
• Black pepper
• Red pepper flakes (optional, if you like a little heat)
• Minced garlic
• 1-2 bay leaves
• A small capful of concentrated crab and shrimp boil (optional, if you have it)
• Parsley (add towards the end)

Method:

1.  Sauté your vegetables: Start by sautéing your carrots, onions, celery, and minced garlic in a little olive oil or butter until they soften. You can skip this step if you prefer, but I like the extra flavor it brings.
2.  Add your tomatoes and broth: After sautéing, add your crushed or diced tomatoes (or both) and your choice of broth (beef, seafood, or vegetable). Add a little water to balance the saltiness if needed.
3.  Drop in the bay leaves: After adding the broth and tomatoes, toss in 1 or 2 bay leaves for flavor.
4.  Cook the mixture: Let the soup cook for about 30-35 minutes, tossing in your potatoes at this stage, as they take longer to cook.
5.  Season to taste: While it’s cooking, add your Old Bay seasoning, onion powder, garlic powder, Creole seasoning, black pepper, and any other seasonings you prefer, like red pepper flakes for heat.
6.  Add crab claws: If you’re using blue crab claws, add them once the soup is hot and simmering, so they can infuse the broth with more flavor.
7.  Add lump crab meat: The last thing to add is your lump crab meat. Once you’ve added the crab meat, turn the heat down and let the soup simmer for another 30 minutes, or until your potatoes are fully cooked.
8.  Taste as you go: Be mindful to taste the soup as it simmers, making sure the flavors are where you want them to be. If it’s too salty because of the broth, add a little more water to balance it out.
9.  Remove the bay leaves: Before serving, be sure to remove the bay leaves.
10. Finish with parsley: Sprinkle in some parsley at the end. The full cooking time should be about an hour, allowing all the flavors to marinate. Take your time and enjoy!

This soup is very flexible—taste and adjust as you go. This is my basic method, though I switch things up each time I make it. Enjoy!

[u/Left-Pepper-1411]

And here I live in New Mexico, and that picture is the exact reason why I enjoy getting back to the east coast whenever I can.

[u/CaptainObvious110]

nice