Mom-mom’s Maryland Crab Soup Recipe

Warm and combine stocks

In a large stockpot, combine 6 cups crab stock and 2 cups beef stock with 1 cup water. Add 1 bay leaf. Warm over medium heat until just below a simmer, keeping covered and low to preserve flavor while you prepare aromatics.

Prepare vegetables

Peel and finely dice the onion. Trim and dice the celery and carrots into roughly 1/4-inch pieces for even cooking. Husk the corn and cut kernels off the cobs if using fresh. Core and peel tomatoes (blanch if desired), then chop into medium dice. Thinly slice the cabbage into 1/4-inch ribbons. Mince garlic and chop parsley; set aside.

Sweat aromatics

Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large heavy-bottomed pot over medium heat. Add the diced country ham and cook 2–3 minutes until it starts to render fat and becomes aromatic. Add the diced onion, celery, and carrots. Cook, stirring occasionally, 6–8 minutes until the vegetables are softened and the onion is translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Build tomato base

Stir in 1 tablespoon tomato paste and cook 1–2 minutes to deepen flavor. Add the chopped tomatoes and cook down 3–4 minutes, breaking them up with a spoon so they release juices and combine with the vegetables.

Pour the warmed combined stocks into the pot with the vegetables and ham. Stir to combine, scraping any browned bits from the bottom. Add the corn kernels and 2 cups sliced cabbage. Season with 1 tsp Old Bay, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp Worcestershire sauce, and 1 tsp hot sauce if using. Bring the soup to a gentle simmer over medium-high heat, then reduce heat to maintain a low simmer. Let cook uncovered 12–15 minutes until the vegetables (especially carrots and corn) are tender and flavors have married.

Taste the broth and adjust seasoning with additional salt, pepper, Old Bay, or lemon juice. With the soup at a gentle simmer (not boiling), gently fold in the jumbo lump crab meat in small handfuls so the lumps remain intact as much as possible. Simmer for 2–3 minutes just to heat the crab through — overcooking will cause the crab to become stringy. Remove and discard the bay leaf.

Stir in the chopped fresh parsley and 1 tablespoon fresh lemon juice. If desired, finish with an extra drizzle of olive oil or a small pat of butter for gloss and richness. Ladle into warmed bowls and serve immediately.