Maryland-Style Crab Soup

Name: Maryland-Style Crab Soup
Prep time: 20 min
Cook time: 6 h 15 min
Total time: 6 h 35 min
Yield: 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

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

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 sixteen 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.

Originally published as Maryland Style Crab Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes 2015

Reviews

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Average Rating:

Catbird513

Jan 29, 2019

This is the first time I made a red base crab soup, and I will definitely be making this again. It is spicy, but I like spicy. Just put less seafood seasoning if you don't like spicy. I added 4 extra cups of water and used Taste of Homes beef stock concentrate. This is a keeper.
Mike

Aug 25, 2017

Lived in Maryland for a number of years and this is just how I remember crab soup. Recipe needs more liquid. I use a carton of vegetable stock instead of the water.
Barbcorb

Jun 2, 2017

I have been making crab soup for many years, this recipe is by far the best. I did have to add more liquid to it. I will be using the recipe more, thanks!
blondguy1

Feb 19, 2016

Wonderful Soup designed for Lent