We've said it before, and we'll say it again. Maryland is for crabs, and Maryland Crab Soup recipes are as diverse as Maryland Crab Cake recipes. This recipe, however, is a vegetable soup with a perfect amount of seafood seasoning and is chocked full of crab meat - unlike any you'll find in a restaurant. It's a quick and simple recipe that can be made any night of the week!
2 (14.5 ounce) cans stewed tomatoes with Italian seasonings, coarsely blended
2 C water
3 C mixed vegetables, fresh or frozen (lima beans, corn, carrots and more)
2 T chopped onion
3 T seafood seasoning (Old Bay)
3 C beef broth
1 lb crab meat - claw or a mix is good for soup, either lump or a fine mix are suitable
Place tomatoes, water, vegetables, chopped onion, seafood seasoning and beef broth in a 4-quart pot. Heat to simmer, cover, and cook for 5 minutes. Stir crab meat into soup mixture. Cover and simmer 10-15 minutes longer. Serve hot. Garnish each bowl with a chunk of crab meat.
2 (14.5 ounce) cans stewed tomatoes with Italian seasonings, coarsely blended
2 C water
3 C mixed vegetables, fresh or frozen (lima beans, corn, carrots and more)
2 T chopped onion
3 T seafood seasoning (Old Bay)
3 C beef broth
1 lb crab meat - claw or a mix is good for soup, either lump or a fine mix are suitable
Place tomatoes, water, vegetables, chopped onion, seafood seasoning and beef broth in a 4-quart pot. Heat to simmer, cover, and cook for 5 minutes. Stir crab meat into soup mixture. Cover and simmer 10-15 minutes longer. Serve hot. Garnish each bowl with a chunk of crab meat.
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