Maryland Crab Soup

Name: Maryland Crab Soup with Old Bay
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 onion, chopped; 3 celery stalks, chopped; 3 tbsp butter; 3 potatoes, peeled and diced; 3 cups water; 1 to 1.5 cups corn; 1/2 cup heavy whipping cream; 4 cups milk; 2 tsp Old Bay seasoning, plus more to taste; salt, to taste; black pepper, to taste; 8 oz imitation crab meat; 1 lb crab meat

Maryland Crab Soup is a hearty, creamy soup loaded with potatoes, corn, and two kinds of crab meat, seasoned with Old Bay for authentic regional flavor. This comforting dish comes together in one pot and features both lump and claw crab for depth.

🌍American 🏷️Crab soup 🏷️Maryland crab soup 🏷️Soup 🏷️Seafood Creamy

🏷️

🏷️Comfort food

-0:00

milanarussianwifeonTikTok

Total

40 min

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by milanarussianwife

-0:00

milanarussianwifeonTikTok

Ingredients

1 onion, chopped
3 celery stalks, chopped
3 tbsp butter
3 potatoes, peeled and diced
3 cups water
1 to 1.5 cups corn
1/2 cup heavy whipping cream
4 cups milk
2 tsp Old Bay seasoning, plus more to taste
salt, to taste
black pepper, to taste
8 oz imitation crab meat
1 lb crab meat

13 Ingredients

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Instructions

1
Chop the onion and celery.
2
In a large pot, melt the butter over medium heat.
3
Add the chopped onion and celery to the pot and cook for 5-7 minutes, until softened.
4
While the vegetables are cooking, peel and dice the potatoes.
5
Add the diced potatoes to the pot, followed by enough water to cover everything (about 3 cups).
6
Bring the mixture to a boil, then cover, reduce the heat, and simmer for 12-15 minutes until the potatoes are tender.
7
Add the corn to the pot.
8
Reduce the heat to low. Pour in the heavy whipping cream and milk.
9
Gently warm the soup, stirring occasionally. Do not let it boil.
10
Once the soup begins to simmer, stir in the Old Bay seasoning, salt, and black pepper.
11
Taste the soup and adjust the seasoning with more Old Bay or salt as needed.
12
Add the imitation crab meat and the real crab meat to the soup.
13
Simmer for another 5 minutes to heat the crab through, then serve.

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Tips & Notes

Pro tips

Add crab meat at the very end—just before serving—to keep it tender and prevent it from becoming tough or stringy.
Dice potatoes small (roughly ½-inch) so they soften evenly and quickly, about 10–12 minutes at a gentle simmer.
Use fresh or quality frozen corn; canned works but adds extra starch that can muddy the broth—drain well if using canned.
Let the butter, onion, and celery cook together for 2–3 minutes before adding water so they release their flavors into the base.

Substitutions

Heavy whipping cream → half-and-half or whole milk (soup will be thinner but still creamy)
Butter → olive oil or seafood-flavored oil (neutral but slightly less rich)
Corn → diced bell pepper or green beans (maintains texture, different flavor profile)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally; add crab meat fresh when reheating to preserve texture.

Common Questions

What kind of crab meat should I use?

This recipe uses two kinds: typically lump crab meat (larger, sweeter pieces) and claw crab meat (more flavorful, budget-friendly). Mix them for best taste and texture.