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Maryland crab soup combines blue crab with vegetables in a savory Old Bay-seasoned tomato broth. This protein-rich, fresh seafood soup is a Chesapeake Bay family tradition that tastes like summer.
Dice the onion, potato, carrots, and celery into bite-sized pieces for even cooking.
In a large soup pot over medium heat, add onions, carrots, and celery; sauté for 4–5 minutes until softened but not browned.
Stir in potatoes, green beans, and corn; cook for 2 minutes, then pour in the beef broth and crushed tomatoes.
Add the bay leaf, Old Bay seasoning, Worcestershire sauce, salt, black pepper, and hot sauce. Bring to a brisk simmer over medium-high heat.
Lower heat to maintain a gentle simmer. Cover and cook for 25–30 minutes, stirring occasionally, until vegetables are just tender.
Gently fold in the lump crabmeat. Simmer uncovered for 5–7 more minutes until the crab is heated through, taking care not to over-stir and break up the crab pieces.
Remove the bay leaf. Adjust seasoning to taste, then serve hot, garnished with extra Old Bay if desired.
