This is real deal, authentic Maryland crab soup straight from a native Marylander! It's packed full of flavor, but so easy to prepare in one pot.

Recipe: https://sugarspunrun.com/Marylandcra...

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

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Large pot (Affiliate Link): https://amzn.to/2XeiG0S
Old Bay (Affiliate Link): https://amzn.to/3X5cDy8'>https://amzn.to/3X5cDy8

Instructions
00:00 Introduction
00:30 Melt butter in a large soup pot over medium heat. Once melted, add onion, carrots, and celery and cook stirring occasionally, until softened (about 5 minutes).
01:20 Add tomatoes, Old Bay, and mustard and use a spatula to break up/crush the tomatoes to small pieces. Cook, stirring frequently, for at least 60 OK seconds.
03:00 Add all remaining ingredients EXCEPT crab meat and stir well. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
04:16 Add crab meat and stir gently. Continue to simmer (stirring occasionally) 30 minutes longer.
04:50 Serve warm, topped with crackers if desired.

Notes
Old Bay
MD Crab soup is, by design, a bit spicy and a bit salty (because of the old bay). If you want less spice, you can decrease the Old Bay (start with adding just a Tablespoon and then adjust) but you may also need to add some salt.
If you can’t find this ingredient in your local grocery store, you can buy Old Bay on Amazon: https://amzn.to/3X5cDy8'>https://amzn.to/3X5cDy8
Storing
Store in an airtight container in the refrigerator for up to 4 days. This soup also freezes well and may be kept frozen for several months.

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