Day Twenty-Nine: Maryland Crab

This is a Baltimore staple and really delicious. If you like crab and tomato-based soups, give this one a try.

Soup by The Dogwood Restaurant, Photo by yours truly

Maryland Crab Soup


3 carrots, peeled and chopped
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped
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
Pinch red pepper flakes
1  28-oz. can whole peeled plum tomatoes
1 lb. jumbo lump crabmeat
Salt and freshly ground black pepper

1. Combine carrots, onions, celery, corn, lima beans, 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 can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.

2. Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper.