Maryland Crab Soup

Maryland Crab Soup

116 Reviews 4 Pics
Cindy Chaney
Recipe by  Cindy Chaney

“The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.”

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Adjust Servings

Original recipe yields 10 servings



  1. Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
  2. Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
  3. Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

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Reviews (116)

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This is a wonderful recipe for crab soup. I am from MD and can get this in restaurants but have been looking for a recipe like this for a long time. I do add some extra things, like chopped cabbage, potatoes, and birds eye frozen mixed vegs. I don't like lima beans so I leave them out. The extra veggies make the soup take longer to cook but it is really DELICIOUS! **Try not to use pasteurized or canned crab meat or it will give the soup a "fishy" taste. Fresh crab meat works the best (if you can find it in your area).



I have been cooking Maryland Crab Soup for years. It is my all time favorite. This recipe is fabulous. I added more onion, potatoes and substituted in some crushed tomatoes. The crushed tomatoes give the soup a heartier, more robust texture.



Very good! My husband grew up in Baltimore and thought that the idea of lima beans was a bit strange so I omitted those. I did add celery, low sodium beef broth, a cubed potato and extra Old Bay seasoning. Fantastic!

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Amount Per Serving (10 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 17.8 g
  • 36%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 882 mg
  • 35%

Based on a 2,000 calorie diet



previous recipe:

Karyn's Cream of Crab Soup


next recipe:

Maryland Crab Cakes II