Name: Chesapeake Bay Crab Soup
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 6-8
Ingredients: 1 pound fresh blue crab meat, lump or claw; 2 tablespoons unsalted butter; 1 large onion, diced (about 1 cup); 2 celery stalks, diced (about 1/2 cup); 2 medium carrots, diced (about 1/2 cup); 1 green bell pepper, diced (about 3/4 cup); 2 tablespoons Old Bay seasoning; 1 teaspoon dried thyme; 2 bay leaves; 1 can (14.5 oz) diced tomatoes, with juice; 1 cup frozen lima beans; 1 cup fresh or frozen corn kernels; 6 cups seafood stock or low-sodium chicken broth; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste

Instructions

Prepare the vegetables

Dice the onion, celery, carrots, and green bell pepper into uniform small pieces, about 1/4 inch in size. This will ensure even cooking and a good texture in the final soup.
Sauté the aromatics

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, celery, carrots, and green bell pepper. Cook for 5-7 minutes until the vegetables begin to soften but not brown.
Add seasonings and liquids

Stir in the Old Bay seasoning, dried thyme, and bay leaves. Cook for 1 minute until fragrant. Add the diced tomatoes with their juice and the seafood stock. Bring the mixture to a gentle boil, then reduce heat to a simmer.
Simmer with vegetables

Add the lima beans and corn to the pot. Simmer uncovered for 20-25 minutes, or until all the vegetables are tender and the flavors have melded together.
Add the crab meat

Gently fold in the crab meat, being careful not to break up the lumps too much. Simmer for an additional 5 minutes, just enough to heat the crab through without overcooking it.
Final seasonings

Remove the bay leaves. Stir in the chopped fresh parsley. Taste the soup and adjust seasoning with salt and black pepper as needed. Remember that Old Bay seasoning contains salt, so you may not need to add much more.

Chesapeake Bay Crab Soup

Ingredients

Instructions

Nutritional Information