Maryland Crab Soup

Total Time Prep: 20 min. Cook: 6-1/4 hours
Yield 8 servings (3 quarts)
Test Kitchen Approved
Maryland crab soup is packed with chunky crabmeat, vegetables and seasonings in a vegetable broth. Start preparing this recipe several hours before you want to eat, then let the slow cooker work its magic.

Ingredients

  • 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
  • 2 cups water
  • 1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
  • 2 cups cubed peeled rutabaga
  • 2 cups chopped cabbage
  • 1 medium onion, finely chopped
  • 1 medium carrot, sliced
  • 1/2 cup frozen corn, thawed
  • 1/2 cup frozen lima beans, thawed
  • 1/2 cup frozen peas, thawed
  • 1/2 cup cut fresh green beans (1-inch pieces)
  • 4 teaspoons seafood seasoning
  • 1 teaspoon celery seed
  • 1 vegetable bouillon cube
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound fresh or lump crabmeat, drained

Directions

  1. In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
  2. Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.

Nutrition Facts

1-1/2 cups: 202 calories, 1g fat (0 saturated fat), 55mg cholesterol, 1111mg sodium, 34g carbohydrate (11g sugars, 7g fiber), 15g protein.

Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. —Freelove Knott, Palm Bay, Florida
Recipe Creator

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