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A hearty, tomato-based vegetable soup packed with tender lump crab meat and seasoned with classic Old Bay. This iconic Chesapeake Bay recipe is a savory, comforting meal perfect for any season.
In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the chopped onion and celery and sauté for 5-7 minutes, until they begin to soften and become translucent.
Pour in the beef broth, undrained diced tomatoes, diced potatoes, and diced carrots. Stir to combine and increase the heat to high, bringing the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. The soup is ready for the next step when the potatoes and carrots are fork-tender.
Stir in the frozen mixed vegetables, Old Bay seasoning, Worcestershire sauce, kosher salt, and black pepper. Continue to simmer, uncovered, for another 10 minutes to allow the flavors to meld and the frozen vegetables to cook through.
Gently fold in the lump crab meat, being careful not to break up the delicate lumps. Allow the soup to heat through for 2-3 minutes. It is crucial not to let the soup boil after adding the crab, as this can make the meat tough and rubbery.
Remove the pot from the heat. Taste the soup and adjust the seasoning with more Old Bay, salt, or pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.
A hearty, tomato-based vegetable soup packed with tender lump crab meat and seasoned with classic Old Bay. This iconic Chesapeake Bay recipe is a savory, comforting meal perfect for any season.
This mid_atlantic recipe takes 60 minutes to prepare and yields 6 servings. At 268.13 calories per serving with 22.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Add 1/4 to 1/2 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce along with the Old Bay seasoning for an extra kick.
Instead of frozen mixed vegetables, use 2 cups of fresh, chopped vegetables like green beans, corn cut from the cob, and lima beans. Add them with the potatoes and carrots in step 2.
Enhance the soup by adding 1/2 pound of peeled and deveined shrimp and/or 1/2 pound of bay scallops along with the crab meat in the final step. Cook just until the shrimp are pink and opaque.
Crab meat is a high-quality, low-fat protein source that is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full.
The abundance of vegetables like tomatoes, carrots, and celery provides essential vitamins such as Vitamin C and A, as well as minerals and antioxidants that support overall health and immunity.
With a variety of vegetables including potatoes, corn, peas, and beans, this soup is a good source of dietary fiber, which aids in digestion and promotes gut health.
A typical 1.5-cup serving of this Maryland Crab Soup contains approximately 250-300 calories, making it a relatively light yet satisfying meal.
Yes, it is generally considered a healthy dish. It's packed with vegetables, providing fiber and vitamins, and features lean protein from the crab meat. Using low-sodium beef broth helps control the sodium content.
Fresh lump crab meat is highly recommended for the best texture and flavor. However, you can use pasteurized canned lump crab meat (drained) or thawed frozen crab meat if fresh is unavailable. Avoid imitation crab meat.
Maryland Crab Soup is a tomato-based vegetable soup with crab, seasoned heavily with Old Bay. Cream of Crab Soup is a rich, thick, cream- or milk-based soup with crab meat and a more subtle seasoning, often with a hint of sherry.
Absolutely! The soup's flavor deepens overnight. You can prepare the entire soup base (up to step 4) and store it in the refrigerator. When ready to serve, reheat the base gently and then add the crab meat just before serving for the best texture.