Maryland crab soup is packed with chunky crabmeat, vegetables and seasonings in a vegetable broth. Start preparing this recipe several hours before you want to eat, then let the slow cooker work its magic.
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
Instructions
1Slow-cook most of the ingredients
2In a 6-quart slow cooker, combine all the ingredients except the crabmeat. Cook, covered, on low for six to eight hours. The vegetables should be tender when done.
3Add the crab and heat through
4Add the crabmeat and cover the slow cooker, then cook on low for an additional 15 minutes, or until everything is heated through.
