Maryland Crab Soup

The traditional waterman's sop using the rich vegetable and crabs of the Chesapeake Bay.

  • 2 tbsp EVOO
  • 3 Carrots, diced
  • 1 large Yellow onion, chopped
  • 2 stalks Celery, trimmed and chopped
  • 1 cup Chopped green beans, chopped
  • 1 cup Fresh or frozen corn kernels
  • 2 Red potatoes, cubed
  • 1 cup fresh or frozen peas
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Old Bay seasoning
  • 1 tsp Cayenne pepper
  • 2 Large tomatoes, chopped
  • 6 cups Beef broth
  • 1 lb. Jumbo lump crab meat, picked through
  • Salt & pepper to taste
  1. Chop the onions, carrots, celery, green beans, potatoes and tomatoes. With a sharp knife, slice the kernels off the corn cobs and set aside.

  2. In your largest soup pot, heat the olive oil over a medium flame and sauté the carrots, onions and celery for 10 minutes.

  3. Add the green beans, potatoes and beef broth. Bring to a boil, reduce heat and let simmer for 15 minutes, or until vegetables are al denté.

  4. Add the chopped tomatoes, sweet corn, frozen peas and seasonings. Let simmer for another 15 minutes.

  5. Fold in the lump crab meat, being careful not to break apart the large lumps. 

  6. Serve in large soup bowls with crusty french bread.

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