Spicy Old Bay Maryland Crab Soup with Roasted Red Peppers
A bold twist on the traditional Maryland crab soup, this recipe combines the delicate sweetness of crab meat with the rich, smoky flavor of roasted red peppers. Enhanced by the iconic Old Bay seasoning, this dish is a heartwarming, flavorful meal perfect for any occasion.
Ingredients
- 1 lb fresh or canned crab meat
- 2 tablespoons Old Bay seasoning adjust to taste
- 2 large red peppers roasted and peeled
- 4 cups vegetable broth or chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 small onion diced
- 2 celery stalks diced
- 2 medium carrots diced (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley for garnish
Instructions
- If using fresh crab, clean the meat, removing any shell fragments. If using canned crab, drain and set aside.
- Preheat your oven to 450°F (230°C). Halve the red peppers, remove the seeds, and place them on a baking sheet, skin side up.
- Roast for 20-25 minutes until skins are charred. Once cooled, peel the skins and chop the peppers.
- In a large pot, heat the olive oil over medium heat. Add diced onion, celery, and carrots, and sauté for 5-7 minutes until softened.
- Add the roasted red peppers and diced tomatoes to the pot. Stir well.
- Pour in the broth and bring the mixture to a simmer.
- Stir in the Old Bay seasoning and adjust to taste. Let it simmer for 10-15 minutes.
- Gently add the crab meat to the pot and let the soup simmer for another 5-7 minutes, allowing the flavors to meld.
- Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges and crusty bread.
Notes
- You can adjust the spiciness by controlling the amount of Old Bay seasoning. For a seafood medley, add shrimp or clams during the last few minutes of cooking.