Maryland’s love of crab shows up in many preparations. First, Marylanders have the classic way of consuming the crustacean — plucking crab meat from steamed whole crabs boiled with Old Bay or J.O. seasoning. We also devour crab cakes and pies and top everything from nachos, pretzels, and fries with a chunky portion of the crab meat, prized for its sweet rich flavor acquired while the crustaceans build up fat stores during winter. As the temperature drops, there’s nothing like devouring a warm bowl of Maryland crab soup, traditionally a tomato-based concoction with potatoes, beans, corn, and other seasonal vegetables tossed with cayenne pepper or crab seasoning.
The dish likely traces its roots to the Indigenous Marylanders’ succotash, a mix of lima beans, corn, and meat or seafood, says Maryland-based historian Joyce M. White. In the 19th century, European settlers and African Americans would call this dish a Brunswick stew, which combined tomatoes and any vegetables on hand with squirrel meat or chicken. “You could put whatever meat you had left over. That sort of became the standard for Brunswick stew,” says White, whose book, Cooking Maryland’s Way, traces the history of Maryland cuisine.
Like any classic folk tradition, the recipe changed over time to incorporate crab, says Joyce, who described it as a “set it and forget it” dish. “You put it over the fire, over low heat, and go about your day. You add things to it based on the amount of cooking time it might take.”
While crab season runs from April through November, plenty of establishments serve the soup year-round. In addition to the tomato and vegetable version, diners will find a cream of crab soup, made with a butter and flour roux base and thinned with cream and sherry. Several spots serve another uniquely Maryland creation — the half and half, a mixture of cream of crab soup and Maryland crab soup.
Here are some spots in Baltimore and Annapolis where you can indulge in this savory tradition.
Faidley’s Seafood
Courtesy of Faidley’s Seafood and Marty Katz
Known best for its shippable award-winning jumbo lump crab cake, the Lexington Market staple serves a selection of Maryland seafood. Faidley’s Seafood sells the tomato-based version of Maryland crab soup, filled with Chesapeake Bay seasonings, and the creamy version with spring onions and herbs, relying on Maryland crab meat throughout.
Thames Street Oyster House
Courtesy of Justin Tsucalas for Thames Street Oyster House
In the historic Fells Point neighborhood, Thames Street attracts locals for its variety of fresh seafood dishes, including its unique hearty, vegetable-laden Maryland crab soup. This version incorporates short rib, adding a distinctive meaty texture.
Jimmy’s Famous Seafood
Courtesy of Jimmy’s Famous Seafood
The flavorful tomato-based and creamy soups at this iconic Baltimore establishment took the top spot at the Maryland Seafood Festival. You can grab both varieties at Jimmy’s Famous Seafood, as well as a half and half, featuring the creamy soup in the center of a bowl surrounded by the tomato-based Maryland crab soup. Jimmy’s also ships the soups and its famous crab cakes nationwide.
McGarvey’s Saloon and Oyster Bar
Courtesy of McGarvey’s Saloon and Oyster Bar
One of White’s favorites, McGarvey’s tomato-based version offers a hint of spice that “cuts the richness of the tomatoes” and features jumbo lump crab. The downtown Annapolis tavern and raw bar also serves the crab-full creamy version and the half and half, offering the best of both worlds.
Boatyard Bar and Grill
Courtesy of Boatyard Bar and Grill
A block from the harbor, Boatyard Bar and Grill is a nautical-themed Annapolis restaurant that won the people’s choice award for its Maryland crab soup at the Maryland Seafood Festival. Made with a beef broth base, the vegetable-heavy dish includes cabbage, celery, onions, potatoes, tomatoes, and blue crab meat with a rich flavor thanks to the addition of bacon. Fans who live outside the state can order the Maryland crab or cream of crab soup via Goldbelly.
Mama’s on the Half Shell
A favorite seafood spot, Mama’s on the Half Shell tops the creamy and tomato preparations of Maryland crab soup with chilled jumbo lump crab at its 22-year-old Canton location and the newer, two-year-old spot in Owings Mills. For an extra treat, order the cream of crab soup garnished with a fried softshell crab.
