matchaberry
Culinary Explorer
Hey fellow food lovers! 
This classic Maryland Crab Soup recipe is packed with fresh crab meat, hearty vegetables, and savory spices, this soup is a true taste of Maryland's culinary heritage. Whether you're a seafood aficionado or just looking to warm up on a chilly day, this comforting and flavorful soup is sure to hit the spot. Let's dive into the kitchen and cook up some deliciousness!
Ingredients:


Ingredients:
- 1 pound jumbo lump crab meat
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups seafood or chicken broth
- 1 cup frozen corn kernels
- 1 cup frozen lima beans
- 1 bay leaf
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
- In a large pot or Dutch oven, heat some oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes.
- Add the minced garlic to the pot and cook for another minute until fragrant.
- Stir in the diced tomatoes (with their juices) and cook for a few minutes.
- Pour in the seafood or chicken broth and bring the mixture to a simmer.
- Add the frozen corn kernels, lima beans, bay leaf, and Old Bay seasoning to the pot. Season with salt and pepper to taste.
- Let the soup simmer for about 20-25 minutes, allowing the flavors to meld together.
- Gently fold in the jumbo lump crab meat, being careful not to break up the chunks.
- Simmer the soup for an additional 5 minutes to heat through.
- Once ready, remove the bay leaf from the soup.
- Ladle the Maryland Crab Soup into bowls and garnish with fresh parsley.
- Serve hot and enjoy the taste of Maryland's coastal cuisine!