Hearty, savory and quick to whip up, Maryland Crab Soup is bursting with pure eastern shore flavor!
Course: Dinner, lunch, Soup
Keyword: crab soup, seafood soup
1 cupchopped carrot
1cupdiced sweet onion
3garlic cloves minced
1cuppeeled diced Yukon Gold potatoes
18 oz bottle clam juice
3tbspOld Bay Seasoning
128 ouncecan crushed tomatoes
1/2poundfresh green beanscut into bite sized pieces
1cupfrozen corn kernels
1cupfrozen lima beans
1lbback fin or super lump crab meat
kosher salt and fresh ground pepper
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.
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.