Maryland Crab Soup

  • Serves

    serves 4-8


Eddie's Market in Baltimore, Maryland, shared this recipe with us; it's a great way to use up the corn and steamed crab left over from a crab feast.


  • 3 carrots, peeled and chopped
  • 1 medium boiling potato, peeled and cubed
  • 1 medium yellow onion, peeled and chopped
  • 1 stalk celery, trimmed and chopped
  • 12 lb. green beans, trimmed into 1" pieces
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup fresh or frozen lima beans
  • 12 cup fresh or frozen peas
  • 4 tbsp. Worcestershire sauce
  • 2 tbsp. Old Bay seasoning
  • 1 12 tbsp. dry mustard
  • pinches red pepper flakes
  • 1 (28-oz.) can whole peeled plum tomatoes
  • 1 lb. jumbo lump crabmeat
  • Salt and freshly ground black pepper


Step 1

Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.

Step 2

Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper.