It’s springtime here on Maryland’s Eastern Shore, and that means that crabs are starting to come back into season. Crab soup traditionally comes in two varieties; Cream of crab – a, well, cream based soup. And, Maryland crab – a tomato based soup. My husband is a fan of the Cream, where I am a Maryland kind of gal.

This recipe is for the tomato based soup, and it’s wonderful. A little heat from the old bay, lots of flavor from the crab meat, and tons of veggies! My 3 year old loves it. I always find that soup is a good way to get anything I want to into him!

On another note, we have a new addition to the family. I’m such a horribly slack blogger, you would think I would have posted something earlier…but time is just running away with me these days! So, without further adieu, this is William or “Will” for short. He was born December 19th, and was a hefty 10 lbs at birth. He’s now going on 5 months, and is close to weighing 20 lbs. He is a beast! While Andrew is a carbon-copy of Jon, I think I’ve finally got one that resembles me now. He’s such a sweet and happy baby boy, we are truly blessed!

Okay, back to the soup. It makes a relatively large batch. But, leftovers freeze well. I like to make my own seafood stock with various shells that I leftover from seafood. Crab, shrimp, lobster – all cook down to make a beautiful stock. If you don’t have any of those things available though, try substituting bottled clam juice. I think it would be just as good!


  1. Posted April 25, 2011 at 1:15 PM | Permalink

    YAYAYAYAY!!! You’re blogging again! I hope this continues…I’ve missed you, dear 🙂

  2. Posted May 12, 2011 at 12:24 AM | Permalink

    Congrats on the little one, he is adorable!

  3. Helene
    Posted August 11, 2015 at 8:07 AM | Permalink

    Love this soup. Just made a large pot and also used steamed crabs left from our crab feast in Maryland, by the way. An addition, I use in the soup is hand chopped cabbage. It just adds something. My mother-in-law used to made hers this way.

    • Posted August 11, 2015 at 11:05 AM | Permalink

      I love cabbage in my veggie beef soup, so will definitely be trying it in this. Thanks so much for the suggestion! 🙂

  4. Marianne
    Posted September 13, 2015 at 8:49 PM | Permalink

    DO NOT MAKE THIS SOUP! Simmered very slowly 1 lb. of expensive crab meat in SECOND simmering, and the crab lost all of its crab flavor, and had no crab taste. The crab was tasteless. If anyone tries this, maybe add the crab at the very end, just before serving, and it might taste like Maryland Crab. So disappointed, I’ll look elsewhere for another recipe.

    • Posted September 14, 2015 at 9:11 AM | Permalink

      Marianne, I’m sorry you were displeased. I guess if I wanted my crab soup to just taste like vegetable soup with crab in it, I would add it at the very end right before serving. But, I like to simmer to allow the crab flavor to seep into the broth. What kind of seafood stock did you use? That’s a big portion of flavor. Or, perhaps your crab just didn’t have much flavor? Just because it’s expensive, doesn’t mean it’s good. The packaging and shipping process takes alot out of crab meat. Best of luck finding a recipe to suit you!

  5. tim
    Posted July 11, 2016 at 12:05 PM | Permalink

    Make some fresh stock out of crab shells and add half the crab in the simmer process and half at the end.

  6. Kim
    Posted August 1, 2016 at 9:36 PM | Permalink

    Can I use all crab stock instead of beef and crab?

  7. Kenzie
    Posted August 23, 2016 at 5:59 PM | Permalink

    I made this and can’t get enough!!! So delicious! Any chance we could get nutrition facts? That would be amazing. Thanks for sharing!

    • Posted September 9, 2016 at 10:11 AM | Permalink

      Sorry, it’s definitely on the more healthy spectrum. Would be easy to type into a nutrition calculator!

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