When I finally had the chance ask my grandma for this recipe, I was totally unprepared and scribbled the notes down on the back of a neon pink store flyer I had crumpled in my purse. She recited the recipe from memory and, just as you’d expect with an heirloom family recipe, the measurements were approximate and left much to ponder (how much is a pot “2/3 full of water”?!).
With my mom by my side, I finally set out to record this nostalgic soup recipe in an easier to follow format and I think we nailed it! This Maryland Crab Soup strikes the perfect balance of light and hearty with plenty of meat and vegetables and a delicious broth seasoned with Old Bay, which gives the soup warmth but it’s not super spicy.
Of course, you can’t really have a regional food recipe without a bit of bias towards the ingredients. Or maybe it’s just my family who’s particular. Regardless, I am obligated to point out a few recommendations. For the corn, we use Mitchell’s Whole Kernel Fancy White Sweet Corn (you know, the one that says “shoe peg” on it). For the lima beans, reach for the Fordhook variety. And, lastly, opt for claw crab meat if you can as it yields less shells and has better flavor.
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This Maryland Crab Soup is a family recipe that has been passed down for generations. Beef, bacon, and plenty of vegetables set the stage for this red crab soup seasoned to perfection with Old Bay.
Ingredients
4 short ribs of beef or boneless country style ribs (about 1.25 pounds), cut into bite-sized pieces
8 slices bacon, chopped
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1/4 head cabbage, chopped
1 can (28 ounces) whole peeled tomatoes with juice, chunked
2 tablespoons old bay seasoning
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground red pepper
2 bay leaves
4 quarts water
2 lbs potatoes (such as russet potatoes), cubed
1 bag (12 ounces) frozen mixed vegetables
1 bag (12 ounces) frozen lima beans (fordhook preferred)
1 bag (12 ounces) frozen peas
1 can (15 ounces) corn (mitchell’s whole kernel fancy white sweet corn preferred)
1 to 2 lbs crab meat (claw meat recommended)
Instructions
In a large stock pot, heat two tablespoons of oil over medium high heat.
Add beef and brown lightly on all sides. If much liquid and fat remain, drain off all but a tablespoon or so.
Add bacon and cook, stirring often until cooked but not crispy.
Add in onion, carrots, celery, and cabbage and saute for a few minutes until the vegetables soften slightly. Season with the salt, black pepper, red pepper, and Old Bay.
Stir in the tomatoes with their juices, bay leaves, and water and bring to a boil over high heat. Reduce to a simmer and cook for 1 hour.
After an hour, add in the frozen veggies, frozen lima beans, frozen peas, corn and potatoes. Bring to a boil once more and simmer for 1 hour.
Add in the crab meat and simmer on low heat for another hour, then serve.
Notes
This soup tastes even better the next day! Simply keep it in your refrigerator and reheat on the stove or in the microwave when ready to eat.
Add up to one more quart of water to soup if needed.
