Tomatoey Maryland Crab Soup

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1 hour 6 Servings Print RecipeEmail Recipe


1⁄2cuponion (chopped)
1⁄2cupcelery (diced)
1⁄2cupcarrot (diced)
1⁄2cupbaby lima beans (frozen)
2 1⁄2cupcrushed tomatoes in puree
3 2⁄3cupchicken stock (or vegetable stock)
1⁄2cupgreen beans (diced 1/4-inch)
1⁄2cupcorn niblets (from about 2 ears of corn)
2 bay leaves
4teaspoonold bay seasoning
1⁄2cuppeas (frozen)
1poundlump crabmeat (picked over for shell bits and cartlidge)
2 1⁄2teaspoonworcestershire sauce
2tablespoonparsley (chopped - for garnish)


Melt the butter in a large stockpot over medium-low heat. Add the onion, celery, and carrot. Cook until vegetables begin to soften, about 5 minutes. Stir occasionally to prevent sticking or browning.

Meanwhile, rinse the lima beans under water in a small strainer for 10 seconds. Drain. Add the lima beans, tomatoes, stock, green beans, corn, bay leaves, and Old Bay Seasoning to the onion-celery mixture and bring to a simmer. Gently simmer until the vegetables are tender, about 35 to 40 minutes.

Rinse the peas under water in a small strainer for 10 seconds. Add the peas, crab, and Worcestershire sauce to the soup and cook very gently until warmed through, about 5 minutes. Turn off the heat and let sit for 10 minutes. Reheat gently, season to taste, and serve, garnished with chopped parsley.

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