Our Signature Maryland Vegetable Crab Soup boasts the traditional Maryland Recipe with fresh garden hits of carrots, green beans, corn, and loads of robust claw and lump blue crab meat. A tomato base with Worcestershire Sauce balances the flavors and a seasoning of Old Bay steals the show! Quart Size portions ship to your home in custom seafood coolers with the perfect amount of gel packs or dry ice included for your selected delivery. 
🍲Ladle up a heaping bowl
of Maryland Crab Soup!
Maryland Vegetable Crab Soup from Crab Depot’s Crab House naturally tastes fresher since we pick jumbo crabs and fold the lump crab meat into the mix. Our finest garden ripe vegetables and USA blue crabs, along with bay spices and crab house signature seasonings ensure a piping hot bowl for you and your dinner guests. The recipe creates a soup with a peppery pop, a mix of savory vegetables, tender, fluffy potatoes, and robust crab meat. Time-honored and celebrated with Crab Depot’s 30th Anniversary, our crew ladle quart sized portions, chilled and ready to heat up and serve, giving you cooking calendar convenience. Perfect as a gift or a co-star to a crab dinner, know that each jar received the utmost care in delivering a taste of the Chesapeake Bay with each spoonful.
If you have some extra time on your hands and want to order our crab lump meat selection to play chef, we can help you with some cooking tips.
First, gather your ingredients: 1 lb. Crab Depot’s Lump Crab Meat, 4 cups beef broth, 2 cups water, 28 oz. diced tomatoes, 1 medium diced white onion, 3 diced carrots, 3 diced celery stalks, 1 lb. cubed Yukon Gold Potato, 4 oz. sliced green beans, 1 cup corn kernels, I cup fresh lima beans, 3 tbsp. Old Bay, 2 tbsp. extra virgin olive oil, 2 tbsp. Worcestershire sauce, and hot sauce, to your liking.
Prepare the Vegetables: In a large pot, heat the olive oil over medium heat and add the onion, carrots, and celery and sauté for about 7 minutes until softened.
Add the liquids: Pour in the beef broth, diced tomatoes. Stir in the bay spices, Worcestershire sauce and hot sauce (to liking).
Simmer and slowly stir in the remaining vegetables: Introduce the potatoes, green beans, corn, lima beans, and let the soup simmer for 20 minutes so all flavors mix and blend evenly. Occasionally stir for consistency.
Fold in the crab meat: Turn off the heat and fold in the lump crab meat carefully as to not break apart the chunks. Let the soup rest for 30 minutes to heat up the meat and to also give the broth time to infuse into the meat. Make sure the soup isn’t still boiling or too hot, which will cause the meat to fall apart. The key is to showcase the lump crab meat.
Serve your masterpiece: Once the temperature reaches a servable level, ladle the soup into bowls and offer bay spices and hot sauce as a condiment for your guest if they choose to add an even greater peppery pop. Saltines, oyster crackers, or even corn bread serve as mighty delicious sides to your authentic Maryland Crab Soup. Bon Appetit!
