Maryland-Style Crab Soup

Lunch

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.

Average Rating: 5

TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
YIELD: 8 servings (3 quarts).

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

1. In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
2. Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.