Maryland Crab Soup

My close friend is a native Marylander, I has strong opinions about Maryland crab soup (since she has been eating it her whole life). Above all, blue crab should be the star, and it should absolutely shine in the final product! The soup shouldn’t have any unnecessary extra ingredients, but it should absolutely include Old Bay. There needs to be plenty of veggies too (and perhaps some saltines or oyster crackers on the side!).

And this is her recipe. It is simple, but full of flavor. It’s perfectly salty and spicy and is a hit with locals and visitors alike and it’s an absolute staple in my house. I can’t wait to hear how you like it!

• 3 Tablespoons (42 g) unsalted butter
• 1 (140 g) medium yellow onion diced (about 1 cup)
• 2 (170 g) carrots peeled and cut into coins
• 1 (31 g) celery stalk chopped
• 28 oz (793 g) canned whole peeled tomatoes
• 2 ½ Tablespoons Old bay/seafood seasoning
• 1 Tablespoon dry mustard
• 1 lb (453 g) fresh green beans ends trimmed and cut into 1” pieces (may substitute frozen, you’ll need a little less than a pound)
• 1 ½ cups (270 g) peeled diced gold potato (cut into ½” cubes)
• 1 ½ cups fresh or frozen sweet corn
• ½ cup fresh or frozen lima beans
• ¼ cup (60 ml) Worcestershire sauce
• 4 cups (946 ml) beef broth
• 2 cups (473 ml) water
• 1 lb (453 g) lump or jumbo lump blue crab meat