Maryland Crab Soup

READY IN: 3hrs 25mins
Recipe by Leslie in Texas

This is not a cream-based soup,but is a peppery, tomato-filled mixture with pearl barley, vegetables, and snowy chunks of crab.Originally from a May 1983 issue of Bon Appetit that featured the sights and cusine of Baltimore, Maryland.This needs to be made a day ahead of serving it.

Top Review by atlast1109

excellent! i made this over the weekend and it turned out perfect! I did add Old Bay (i am from maryland!) to the soup, used almost double the amount of tomatoes and i think next time will try to make this using vegetable broth instead of the beef broth...but excellent flavor!

Ingredients Nutrition


  1. Melt butter in heavy large saucepan or Dutch oven over medium heat.
  2. Add onions, celery, carrot and bell pepper and stir until lightly browned, about 10 to 12 minutes.
  3. Add bay leaf, thyme, ground red pepper and pepper and stir 2 to 3 minutes.
  4. Add bones,potatoes and beans and cook, stirring constantly 2 to 3 minutes.
  5. Blend in broth and 2 cups water.
  6. Reduce heat to low, cover and simmer 1 hour.
  7. Add barley and remaining cup water to soup; cover and simmer 2 hours.
  8. Discard bones; stir in tomato puree and salt.
  9. Let soup come to room temperature.
  10. Cover and refrigerate at least 12 hours; degrease if necessary.
  11. Discard bay leaf; stir crab and parsley into soup.
  12. Place over low heat and warm slowly, stirring as little as possible to keep crab in large pieces.Do NOT boil or crab will be tough.
  13. Season to taste with salt and red pepper.
  14. Ladle into soup bowls and serve.

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