Maryland Half-and-Half Crab Soup

Combining both styles of the state’s famous dish, this recipe is a cross between a creamy bisque and a brothy chowder.

Serves
6–8
Time
50 minutes

PHOTO: DOAA ELKADY • FOOD STYLING: THU BUSER • PROPS: BOWLS BY JONO PANDOLFI

Published on April 2, 2026

Maryland crab soup typically comes in two forms: a rich, creamy style and a brothy, vegetable-packed version. But the real pro move is to mix them together for what Marylanders often call half-and-half soup. This recipe takes the best of that approach by combining the two soups into one for something that’s creamy and substantial but still loaded with vegetables to lighten it up. It’s the best of both worlds. If the resulting soup is too thick, adjust with more crab stock as needed.

Ingredients

8 Tbsp. unsalted butter
2 small carrots, finely chopped
2 celery stalks, finely chopped
1 onion, finely chopped
⅔ cup all-purpose flour
1 Tbsp. Old Bay
One 28-oz. can whole peeled tomatoes, crushed by hand
4 cups homemade or store-bought crab or seafood stock
1 russet potato (about 12 oz.), peeled and cut into ¼-in. pieces
1½ cups half & half
½ cup frozen corn
½ cup green beans, trimmed and cut into 1-in. pieces
½ cup frozen peas
1 lb. jumbo lump crabmeat
Kosher salt and freshly ground black pepper

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Instructions

Step 1

In a large pot over medium-high heat, melt the butter. When the foam subsides, add the carrots, celery, and onion and cook, stirring, until softened, about 5 minutes. Add the flour and Old Bay and cook, stirring, until the flour mixture bubbles slightly but is still pale, about 2 minutes. Add the tomatoes and stock, stirring to combine, and cook for 2 minutes. Add the potato and bring to a simmer. Continue cooking, stirring occasionally, until the potato is tender, about 15 minutes more.

Step 2

Add the half & half, corn, green beans, and peas and cook until the beans are tender, 8–10 minutes. Stir in the crab, season to taste with salt and black pepper, and continue cooking until the crab is just heated through, 4–5 minutes more.

In a large pot over medium-high heat, melt the butter. When the foam subsides, add the carrots, celery, and onion and cook, stirring, until softened, about 5 minutes. Add the flour and Old Bay and cook, stirring, until the flour mixture bubbles slightly but is still pale, about 2 minutes. Add the tomatoes and stock, stirring to combine, and cook for 2 minutes. Add the potato and bring to a simmer. Continue cooking, stirring occasionally, until the potato is tender, about 15 minutes more.
Add the half & half, corn, green beans, and peas and cook until the beans are tender, 8–10 minutes. Stir in the crab, season to taste with salt and black pepper, and continue cooking until the crab is just heated through, 4–5 minutes more.