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Maryland-Style Crab Soup

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
  • Total Time
    Prep: 20 min. Cook: 6-1/4 hours
  • Makes
    8 servings (3 quarts)

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

  • In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
  • Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.
Editor's Note: This recipe was prepared with Knorr vegetable bouillon.
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.

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