Maryland-Style Crab Soup Recipe
Maryland-Style Crab Soup Recipe photo by Taste of Home
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Maryland-Style Crab Soup Recipe

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Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. Whole crabs and claws can be broken into pieces and dropped into the soup, which is my personal preference. I serve the soup with saltine crackers and a cold beer. —Freelove Knott, Palm Bay, Florida
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
MAKES: 8 servings


  • 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
  • 2 cups water
  • 1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
  • 2 cups cubed peeled rutabaga
  • 2 cups chopped cabbage
  • 1 medium onion, finely chopped
  • 1 medium carrot, sliced
  • 1/2 cup frozen corn, thawed
  • 1/2 cup frozen lima beans, thawed
  • 1/2 cup frozen peas, thawed
  • 1/2 cup cut fresh green beans (1-inch pieces)
  • 4 teaspoons seafood seasoning
  • 1 teaspoon celery seed
  • 1 vegetable bouillon cube
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound fresh or lump crabmeat, drained

Nutritional Facts

1-1/2 cups: 202 calories, 1g fat (0 saturated fat), 55mg cholesterol, 1111mg sodium, 34g carbohydrate (11g sugars, 7g fiber), 15g protein.


  1. In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
  2. Stir in crab. Cook, covered, on low 15 minutes longer or until heated through. Yield: 8 servings (3 quarts).
Editor's Note: This recipe was prepared with Knorr vegetable bouillon.
Originally published as Maryland-Style Crab Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p76

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blondguy1 User ID: 6953765 244129
Reviewed Feb. 19, 2016

"Wonderful soup designed for Lent"

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