Delaware Bay Vegetable Crab Soup
A tomato-based vegetable soup studded with lump crab meat, similar to Maryland-style crab soup but reflecting Delaware Bay's own crabbing communities. It is a hearty, warming bowl full of local produce and seafood.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 5
- carbs
- 22
- protein
- 18
- calories
- 210
Instructions
- 1
Put the crushed tomatoes, stock, potatoes, carrots, onion, and Old Bay seasoning into a large soup pot.
- 2
Bring the liquid to a boil. Lower the heat and simmer for 20 minutes until the vegetables start to soften.
- 3
Add the corn and lima beans. Simmer for another 10-15 minutes until all the vegetables are tender.
- 4
Gently stir in the crab meat. Simmer for 3-5 minutes just to warm it through.
- 5
Add salt and pepper to taste. Serve the soup hot.
Chef's tips
Add the crab meat at the very end of cooking so it stays tender and does not break apart.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Overcooking the crab meat, which makes it rubbery
- •Using canned vegetables instead of fresh ones, which weakens the flavor
Serving suggestions
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