Maryland Crab Soup Recipe
Hearty, savory and quick to whip up, Maryland Crab Soup is bursting with pure eastern shore flavor!
Servings: 8
Cost: $20
Equipment
- stockpot
Ingredients
- 2 tbsp olive oil
- 1 cup chopped carrot
- 1 cup diced sweet onion
- 1 celery stalk chopped
- 3 garlic cloves minced
- 1 cup peeled diced Yukon Gold potatoes
- 2 cups fish stock
- 1 8 oz bottle clam juice
- 3 tbsp Old Bay Seasoning
- 2 tbsp fish sauce
- 1 28 ounce can crushed tomatoes
- 1/2 pound fresh green beans cut into bite sized pieces
- 1 cup frozen corn kernels
- 1 cup frozen lima beans
- 1/2 cup frozen peas
- 1 lb back fin or super lump crab meat
- kosher salt and fresh ground pepper
Instructions
- Heat the olive oil in a large heavy bottom pot or dutch oven over medium high heat.
- Add the carrot, onion and celery to the pot cooking until softened, approximately 4-5 minutes. Stir in the garlic and cook for 1 additional minute.
- Add the potatoes to the pot and cook for 3-4 minutes. Stir in the stock, clam juice, old bay and fish sauce. Bring the mixture to a boil. Turn the heat down to a simmer and add the tomatoes, green beans, corn, lima beans and peas.
- Simmer the soup for 10 minutes. Stir in the crab meat and cook for an additional 2 minutes. Season with salt and pepper, to taste.
- Serve immediately with oyster crackers or crushed red pepper flakes.
Notes
Maryland Crab Soup can be frozen for up to 3 months in an airtight container.
To make your soup spicier, add a few dashes of hot sauce or a 1/2 teaspoon cayenne pepper.
Nutrition
Calories: 185kcal | Carbohydrates: 20g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 1093mg | Potassium: 595mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3061IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 3mg