Happy Fall Y’all! The start of fall means the start of soup season!
Being from Maryland and now living in Delaware, a love for Maryland Blue Crabs and Old Bay is in my blood. Growing up, my parents made Maryland Crab Soup all the time. Any time that we had leftover crab meat, it went straight into Crab Soup. The recipe that I am sharing below has been tested and tried in my house for years.
I love eating crabs in September and October. The weather is cooling down and football is back! It is the perfect time to sit outside with a nice cold beer (Dogfish Punkin and Fordham Spiced Harvest Ale have been our beers of choice) and pick some crabs. Plus, the crabs are at their fullest!
What is in Maryland Crab Soup?
Well, the star of the show is crab meat and Old Bay! If you are picking crabs for this meat, hang on to a few crab legs. You can throw these into the soup for some extra flavor.
The soup is a tomato broth based soup. I use chicken broth, a chicken bouillon cube dissolved in water and tomato paste. The soup is full of vegetables. I always use a large bag of frozen soup vegetables. Choose your family will eat. I also like to throw in a fresh chopped tomato, fresh corn off on the cob and chopped potatoes. If tomatoes and corn aren’t in season, use canned stewed tomatoes and canned whole kernel corn.
…and I use pizza sauce.
What? Pizza Sauce in soup?
Yes, Don Pepino Pizza Sauce is my sauce of choice. I find that the pizza sauce thickens the soup and adds a little extra seasoning. I like Don Pepino because they use New Jersey tomatoes and they do not use any preservatives in their sauce.
Let’s Make Some Soup!
Start by using a big ol’ pot. I suggest using the largest soup pot you have because this recipe makes a lot.
Melt the butter over medium heat. Sauté the onion and celery until soft. Add the garlic and continuously stir until the garlic is fragrant (about 30 seconds).
Add in the chicken broth and the chicken bouillon cube (dissolved in water).
Stir in the frozen mixed vegetables, tomatoes, corn, potatoes, tomato paste, pizza sauce and Old Bay. Turn the heat up to high and bring to a boil.
Once boiling, turn heat down to a simmer and cover pot. Let simmer for a minimum of 30 minutes. After 30 minutes, test your potatoes to make sure that they are soft. If they are not cooked, let the soup continue to simmer until the potatoes are soft.
Remove soup from heat and stir in the crab meat. Now, the soup is ready to be served!
What goes with Crab Soup?
This Crab Soup can be a meal on its own. If you need a carb to go with your soup (no judgement here), corn bread is a great option. I also love to make this 5 Ingredient Honey Beer Bread from Half Baked Harvest. It is simple to make and is a hearty bread! Any sort of thick bread would be a great addition!
What’s stopping you?! Recipe is below!
If you make this classic Perry soup, please let me know how you like it!
If you are looking for other soup recipes, check out my Mexican Chicken and Vegetable Soup!
Maryland Crab Soup
- 2 tbsp Unsalted Butter
- 1 White Onion- Chopped
- 2 Garlic Cloves- Minced
- 2 Celery Stalks- Chopped
- 64 oz Chicken Broth
- 1 Chicken Bouillon Cube dissolved in 8 Oz water
- 28 oz Frozen Soup Vegetables (peas, green beans, corn, lima beans, carrots, etc.)
- 1 cup Tomatoes- Chopped
- 2 tbsp Tomato Paste
- 2 tbsp Old Bay
- 2 Potatoes- Chopped
- 15 oz Don Pepino Pizza Sauce
- 1 lb Lump Crab Meat (fresh or frozen)
- 1 cup Corn (fresh off the cob or frozen)
- In a large soup pot, melt butter over medium heat.
- Add onions and celery and sauté until soft.
- Add garlic. Stir continuously for 30 seconds until garlic is fragrant.
- Add chicken broth and chicken bouillon cube dissolved in water.
- Mix in frozen mixed vegetables, tomatoes, corn, potatoes, tomato paste, pizza sauce and old bay seasoning. Turn heat to high to bring to a boil.
- Once boiling, reduce heat to a simmer and cover with lid. Let soup simmer for 30 minutes.
- Remove from heat and stir in crab meat.
- Serve hot!