Maryland Crab Soup
198kcal
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 2 ribs celery diced
- 1 1/2 to 2 tablespoons Old Bay Seasoning plus more for serving
- 6 cups low-sodium beef broth or seafood stock
- 28 ounces crushed tomatoes 1 can
- 2 medium Yukon Gold potatoes diced 1/2 inch
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/4 teaspoon red pepper flakes
- 16 ounces frozen mixed vegetables corn, green beans, carrots, peas and lima beans
- 1 pound blue crab meat claw or backfin, picked over for shells
- 1/2 teaspoon black pepper
- salt to taste
Method
- Melt the butter in a large Dutch oven over medium heat. Add the onion and celery and cook for 5 to 6 minutes, until soft.
- Stir in the Old Bay and cook for 30 seconds, until fragrant.
- Add the broth, tomatoes, potatoes, Worcestershire, bay leaf and red pepper flakes. Bring to a boil, then lower the heat and simmer for 20 minutes.
- Add the frozen vegetables and simmer for 15 to 20 minutes more, until the potatoes are tender.
- Gently fold in the crab meat and simmer for 10 to 15 minutes without boiling.
- Remove the bay leaf. Season with black pepper, salt and more Old Bay to taste. Serve with crackers and a pinch of Old Bay on top.
Nutrition
Serving1cupsCalories198kcalCarbohydrates24gProtein16gFat4gSaturated Fat2gSodium880mgFiber5gSugar7g
Notes
For the best flavor, make it a day ahead. Keeps 3 days in the fridge or 3 months frozen.
Slow cooker: LOW 6 hours or HIGH 3 to 4 hours, adding the crab for the last 30 minutes.