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.

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