maryland crab soup

Growing up in Houston meant growing up believing that Gulf shrimp and crawfish reigned supreme in the crustacean world. And while I don’t necessarily consider this worldview having changed, living in the mid-Atlantic for the past five years has opened my eyes to the beauty that is the Maryland blue crab.

Crab cakes…crab dip…crab chips...crab gumbo. I’m summoning Bubba Gump here for inspiration. I cannot get enough.

eat me.

One of my favorite crab recipes is Maryland crab soup, a regional specialty that forsakes the typical creamy base that so regularly populates seafood soups. It’s instead tomato-based, brothy, loaded with beautiful veggies and wonderfully spicy when done correctly.

This is a definite must-order for anyone visiting or new to the mid-Atlantic region, and is likely to be added to our regular recipe rotation after the hangover salvation it provided for both of us alongside a tray of cheddar-garlic biscuits in the midst of last night’s cold, rainy drizzle and Drew Brees’ record-breaking touchdown pass.

Crab soup and football. Because that’s what Maryland does.

 maryland crab soup

(***note: 'round here, crab soup vegetables are sold packaged together in the frozen section at some grocery stores. But I listed all of them here anyway for those going it from scratch.***)

celery, onions, carrots (mirepoix)

butter or olive oil

garlic

potatoes

green beans

lima beans

peas

corn

crab (I used a combo of claw and lump meat – but whatever kind is on hand is fine. Except for imitation crab. That is definitely not OK.)

canned diced tomatoes

vegetable broth

old bay

salt & pepper

Texas Pete’s or Tabasco

Sautee and season the mirepoix in butter or olive oil over medium heat until onions are fragrant. Add garlic, vegetables, tomatoes, old bay and vegetable broth over high heat. Bring to rolling boil, then reduce heat to a healthy simmer. Add crab and simmer for 15-20 minutes while biscuits bake. Add salt & pepper and hot sauce to taste.