Maryland-Style Crab Soup

Name: Maryland-Style Crab Soup
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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes