Maryland Crab Soup

Maryland Crab Soup

3 carrots, peeled and chopped
1 medium boiling potato, peeled and cubed
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped
1⁄2 lb. green beans, trimmed into 1″ pieces
1 cup fresh corn kernels (about 2 ears)
1 cup fresh or frozen lima beans
1⁄2 cup fresh or frozen peas
4 tbsp. Worcestershire sauce
2 tbsp. Old Bay seasoning
1 1⁄2 tbsp. dry mustard
pinches red pepper flakes
1 (28-oz.) can whole peeled plum tomatoes
1 lb. lump crabmeat
Salt and freshly ground black pepper
2 tablespoons chopped parsley
butter to finish soup
soup crackers

Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from the can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.

Add crabmeat to soup and simmer 20 minutes more, stirring often. Add chopped parsley and season to taste with salt and pepper.

Serve soup topped with a pat of butter and soup crackers.

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