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Meaty Crab Tomato Soup
1 hour & 30 mins
Meaty Crab Tomato Soup
Makes 4 to 6 hearty servings
This hearty, flavorful soup combines the richness of beef, the sweetness of crab, and the bold flavors of tomatoes and fresh herbs. A true Chesapeake classic, it’s packed with tender crab meat, wholesome vegetables, and a comforting broth that will keep you coming back for more. Perfect for a cozy night in or serving to guests who appreciate a taste of the bay!
This recipe also works with: snow crab! Simply add one-quarter of the crab (pulled apart into small pieces) while cooking, and the other three-fourths for garnish. And this recipe also works with shrimp and lobster. In this case, sauté your shrimp and lobster separately and only add as garnish. When lobster and shrimp cook too long in a liquid, they can get rubbery, and we don't want that to happen to your soup. This recipe takes 1 hour & 30 minutes of prepping and cooking.
Directions
- Prepare the broth:
- In a large stockpot, add 5 quarts of cold water and the beef bone or bouillon. Place over medium-high heat and bring to a gentle boil.
- Add vegetables and seasonings:
- Stir in celery, carrots, bay leaf, onion, crushed tomatoes, salt, seafood seasoning, and black pepper. Add parsley stems and thyme sprig for extra depth of flavor.
- Reduce heat to medium-low and let simmer for 30 minutes, allowing flavors to develop.
- Add in the claw meat and simmer for another 30 minutes. Stirring occasionally.
- Remove the bone and herbs:
- Discard the beef bone, bay leaf, parsley stems, and thyme sprig.
- Serve in a fancy bowl with:
- the lump crab meat
- boiled or roasted potatoes
- garnish with chopped parsley.
Enjoy this rich and meaty Chesapeake crab soup with crusty bread or oyster crackers!
Ingredients
1 large beef bone or bullion
1 celery stalk, finely chopped
3 carrots, cut into slices
1 bay leaf
1 medium onion, finely chopped (raw or sauteed)
1 32-ounce can crushed tomatoes
½ teaspoon seafood seasoning
¼ teaspoon freshly ground black pepper
2 cups fresh or frozen white corn kernals
½ pound lump crab meat
½ pound claw meat
1 teaspoon kosher salt
Parsley stems
Sprig of thyme
Garnish: chopped parsley
2 large potatoes, boiled until tender (20 to 30 minutes) or roasted
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