Maryland-Style Crab Soup Recipe
Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. Whole crabs and claws can be broken into pieces and dropped into the soup, which is my personal preference. I serve the soup with saltine crackers and a cold beer.—Freelove Knott, Palm Bay, Florida
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1/4 teaspoon salt
- 1 medium onion finely chopped
- 1/4 teaspoon pepper
- 2 cups water
- 1 teaspoon celery seed
- 1 medium carrot sliced
- 1/2 cup frozen peas thawed
- 2 cups chopped cabbage
- 1/2 cup frozen corn thawed
- 1-1/2 pounds potatoes cut into 1/2-inch cubes (about 5 cups)
- 2 cups cubed peeled rutabaga
- 1/2 cup frozen lima beans thawed
- 1/2 cup cut fresh green beans (1-inch pieces)
- 4 teaspoons seafood seasoning
- 1 vegetable bouillon cube
- 2 cans (14-1/2 ounces each) diced tomatoes with green pep undrained
- 1 pound fresh or lump crabmeat drained
- Carbohydrate 12.6519884595353 g
- Cholesterol 0 mg
- Fat 0.279452231570513 g
- Fiber 3.47305718019528 g
- Protein 3.824776171875 g
- Saturated Fat 0.0468083613782051 g
- Serving Size 1 1 serving (155g)
- Sodium 20.3272988802086 mg
- Sugar 9.17893127933997 g
- Trans Fat 0.0530453565705128 g
- Calories 66 calories
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. Yield: 8 servings (3 quarts). Editor's Note: This recipe was prepared with Knorr vegetable bouillon. Originally published as Maryland-Style Crab Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p76 Nutritional Facts 1-1/2 cups equals 202 calories, 1 g fat (trace saturated fat), 55 mg cholesterol, 1,111 mg sodium, 34 g carbohydrate, 7 g fiber, 15 g protein. Print Add to Recipe Box Email a Friend
