Maryland Crab Soup
interpreted from Mo’s Fisherman’s Wharf Restaurant, Baltimore, MD
spoonful of crab soup over bowl
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Course: Appetizer, Lunch, Soup
Cuisine: American
Keyword: Seafood, Shellfish, Soup
Servings: 8 servings
Calories: 105kcal
Author: Chef Bill Collins

Ingredients

  • 1-2 tbsp olive oil
  • 1 large onion, peeled and diced small
  • 3 carrots, peeled and diced small
  • 3-4 stalks celery, diced small
  • 4 cups fish stock (clam broth works well if you have no stock)
  • 1 28 oz can whole or diced tomatoes
  • 1-2 cups fresh green beans, cut into quarters
  • 1 lb fresh crab meat
  • 1 tbsp Old Bay Seasoning (or to taste)
  • Salt and pepper to taste

Instructions

  • Place a stockpot over a medium heat. When it’s heated, add the olive oil, then the onions, carrots, and celery. Sauté until the onions are translucent, but not browned,
  • Add the stock and tomatoes, and bring to a boil.  Simmer for 15 minutes, or until the vegetables are cooked through.
  • Add the green beans. Simmer for 5 minutes, and add the crab meat. Season to taste with Old Bay Seasoning, salt and pepper.

Notes

Makes 6-8 servings.
Nutrition Facts
Maryland Crab Soup
Amount per Serving
Calories
105
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
24
mg
8
%
Sodium
 
891
mg
39
%
Potassium
 
386
mg
11
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
14
g
28
%
Vitamin A
 
4016
IU
80
%
Vitamin C
 
9
mg
11
%
Calcium
 
90
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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