Packed with chunks of succulent crab meat, fresh vegetables, and aromatic spices, this flavorful soup is a true delight for seafood lovers. Every spoonful brings you closer to the Chesapeake Bay, where the seafood is abundant and the flavors are unforgettable. Join us as we guide you through the step-by-step instructions for this traditional Maryland Crab Soup recipe that will transport you to the heart of the East Coast.
- 1 pound lump crab meat, picked over for shells
- 4 cups seafood stock or clam juice
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (fresh or canned)
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon Old Bay seasoning
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- In a large soup pot, heat a little oil over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté for 5-6 minutes, or until the vegetables are slightly softened.
- Add the seafood stock or clam juice to the pot, along with the diced potatoes, corn kernels, diced tomatoes, bay leaves, Old Bay seasoning, paprika, dried thyme, salt, and black pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
- Gently stir in the lump crab meat, being careful not to break it up too much. Simmer for an additional 5 minutes to heat the crab meat through.
- Remove the bay leaves from the soup.
- Ladle the Maryland Crab Soup into bowls and garnish with fresh parsley.
- Serve the soup hot, and enjoy the rich flavors of the Chesapeake Bay in every spoonful.