I grew up in Maryland, the suburbs of DC, in a city called Silver Spring. As far as I’m concerned, Maryland is the best state EVER. Which is why in eighth grade I wrote a book report entitled “Maryland: We’ve Got Much More Than Crabs.”

We’re next to DC (where I technically live now), we’ve got mountains, we’ve got ocean, we’ve got the entire freaking Chesapeake Bay. Which is where the best crabs come from – Maryland crabs. Maryland crab meat is very sweet and I like the texture over other types of crab. I have been able to peel a crab since I was a kid and in the summer, crab feasts are an all day even in these here parts.

One of my favorite activities when it’s crab season is to gather in a friend’s backyard, throw some newspaper over the tables, drink some dranks and pick some crabs. All. Day. Long. In fact, the day after my wedding, instead of having a traditional brunch, we had a crab feast at Scott’s family’s house on the water. It was amazing.

Truth be told, it’s winter and crabs aren’t in season so I had to use some canned crab. What can I say? I was really wishing it was summer, so I did the next best thing. Made MD-ish crab soup and fantasized about picking crabs outside in the summer sun in a few months.


Paleo Maryland Crab Soup


  • 3 cups homemade beef stock
  • 1 can of organic diced tomatoes (8 oz, like THIS one)
  • 1 potato, diced and cut into cubes
  • 1/2 cup green beans, cut into smaller beans
  • 1/2 cup peas
  • 1 small onion, diced
  • 1.5 tbsp Old Bay (the best seasoning EVER, found HERE)
  • 12 oz crab meat


  1. Put everything into a big pot except the crab meat.
  2. Let it simmer on low for about 40 minutes, until everything is tender.
  3. When it’s done, add the crab meat and let that cook/heat.
  4. Serve!

Super easy. Super delicious. Very Maryland. You’re welcome.


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