What is the best crab meat to use in this soup?

The original Phillips Maryland recipe calls for a mix of claw and body meat in the soup, which is how I make it. You could also use lump meat, which adds even more sweetness. I do encourage you to use fresh crab (usually stored on ice in your seafood department) and avoid canned crab. The preservatives used in canned crab significantly alter the taste and texture of the meat.

Can I substitute vegetables?

Absolutely. I didn't have access to lima beans for the recipe, so I used more green peas. If you are a fan of red or green peppers, they would be delicious here.

Can I make this soup spicier?

Seafood seasoning like Phillips or Old Bay usually contain a little cayenne or red pepper for a kick. But if you taste the soup and want more heat, add a half teaspoon of red pepper flakes, or serve your bowls with a bottle of hot sauce on the side.

What can I substitute for seafood stock?

For pescatarians, a 50-50 ratio of clam juice and vegetable stock are your best options. For non-pescatarians, chicken stock or beef broth can be used. But I do recommend finding a quality seafood stock for the best experience.

What should I serve with this seafood lovers soup?

Served with a loaf of crusty bread or warm rolls, this really is a one-pan dinner. If you want to serve it as an appetizer before your seafood feast, consider Vietnamese Cajun Crawfish Boil or Halibut with Creamy Sweet Corn.

How do you thicken crab soup?

This tomato-based crab soup is a savory, light and refreshing broth. So it doesn't require any thickening. For creamy soup, cornstarch or a flour and butter-based roux are often used as thickening agents.

How to store leftover crab soup?

To store, move your large pot of crab soup to the refrigerator (or transfer soup to an airtight container) and keep refrigerated for up to 3 days. To reheat, warm gently over medium until heated through.

Phillips Maryland Crab Soup Recipe

Ingredients

Scale

1 pound crab meat (mix of claw and body meat)

2 tablespoons butter

1 cup yellow onion, diced

3/4 cup celery, diced

3/4 cup carrots, diced

2 medium Yukon potatoes, diced

2 tablespoons seafood seasoning (Phillips, Old Bay, or similar)

1/2 tablespoon celery seed (or 1/2 teaspoon celery salt)

6 cups seafood stock

1 1/2 tablespoons crab base (or 1 seafood stock cube)

28 ounce can diced tomatoes, with juice

1/2 cup corn

1/2 cup peas

1/2 cup green beans, chopped

1/2 cup lima beans

4 tablespoons flat leaf parsley, diced

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Instructions

Melt butter in a Dutch oven over medium heat. Sauté onion, celery, carrots and potatoes for about 8 minutes, allowing them to soften.
Add celery seed (or celery salt) and seafood seasoning and stir, allowing the seasonings to bloom a minute. Then add the seafood stock and soup bases.
Add tomatoes, corn, peas, green beans and lima beans and stir to combine. Bring the soup up to a boil.
Reduce to a simmer and add the crab meat and half the fresh parsley, stirring it into the soup. Cook gently for about 15 minutes, or until the potatoes are tender. Taste and adjust seasoning, adding sea salt, black pepper and a squeeze of lemon juice, if needed. Top with the final 2 tablespoons of fresh parsley.
Serve each bowl of soup with lemon wedges along with oyster crackers or crusty bread.

Notes

The original recipe from Phillips Maryland called for a tablespoon of ham base. To keep this recipe pescatarian, add 1/2 teaspoon salt and 1/4 teaspoon smoked paprika.

Prep Time: 10
Cook Time: 30
Category: Easy Recipes
Method: Stove Top
Cuisine: American