Baltimore Crab Soup

Connee Sheckler


Maryland crab soup is a bit bland, compared to Baltimore crab soup. Baltimore style is spicier and more savory in taste.


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A crowd!
1 Hr
3 Hr
Slow Cooker Crock Pot


  • 12
    steamed crabs with claws
  • 1 can(s)
    (28 oz.) diced tomatoes
  • 4 c
    beef broth
  • 4 Tbsp
    old bay or other seafood seasoning
  • 2 Tbsp
    worcestershire sauce
  • 4
    bay leaves, dried
  • 2
    large strips, bacon, uncooked, snipped into pieces
  • 6
    large potatoes, peeled, cut into cubes
  • 4
    stalks celery, sliced
  • 4
    large carrots, peeled, sliced
  • 1
    medium onion, peeled, chopped
  • 1
    16-oz. package frozen, mixed vetables
  • ·
    salt & pepper to taste (heavy on the pepper)
  • ·
    water - enough to fill crockpot to top
  • 2-3
    dashes of your favorite hot sauce

How to Make Baltimore Crab Soup


  1. Pull claws off crabs, reserved a dozen for soup. Pick meat from crabs and remaining claws/legs(If you don't have freshly steamed crabs, substitute 1 lb. claw meat & 1 lb. backfin meat, canned; note preparation time will only be about 15 minutes in lieu of 1 hour).
  2. To an 8-quart crockpot or slow cooker, add ingredients in order given, except water. Fold in reserved crab claws.
  3. Fill crockpot or slow cooker to nearly the top with water (or water and beer). Stir. Add hot sauce (optional)
  4. Plug in crockpot or slow cooker and turn heat to HIGH. Cover and cook for 2 hours, stirring now and then so vegetables cook evenly. Reduce heat to low and cook for an hour more.

Printable Recipe Card

About Baltimore Crab Soup

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: American

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