Description
Make an authentic Maryland crab soup using lump crab meat and traditional seasonings.
Ingredients
Scale
- 6 cups vegetable or chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup water
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 bay leaf
- 1 pound lump crab meat, picked over for shells
- 1/2 cup frozen corn (optional)
- 1/4 cup dry sherry (optional)
Instructions
- Combine the broth, diced tomatoes, water, onion, carrots, celery, thyme, Old Bay seasoning, pepper, salt, and bay leaf in a large pot.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- Remove and discard the bay leaf.
- Gently stir in the lump crab meat and frozen corn, if using.
- Simmer for an additional 5 minutes to heat the crab through. Do not boil after adding the crab.
- Stir in the dry sherry, if using, just before serving.
Notes
- For a richer flavor, use seafood broth instead of vegetable or chicken broth.
- Taste the soup before adding extra salt; Old Bay seasoning contains salt.
- If you prefer a thicker soup, add one small diced potato with the other vegetables and cook until soft.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 6
- Sodium: 650
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 22
- Cholesterol: 110