Maryland Crab Soup

5
(3 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings6

East coast crab soup with chunky pieces of tomato, potatoes, vegetables and crab for a tasty seafood soup recipe

Ingredients
  • 1 can (28 oz each) Hunt's® Whole Peeled Plum Tomatoes, undrained
  • 1 tablespoon Pure Wesson® Canola Oil
  • 3/4 cup chopped yellow onion
  • 1-1/2 cups frozen hash brown potatoes, Southern style
  • 1-1/2 cups frozen mixed vegetables
  • 4 teaspoons seafood seasoning blend (such as Old Bay®)
  • 2 cups lower sodium beef broth
  • 8 ounces refrigerated lump crabmeat
  • Hot sauce, optional
 
Directions
  1. Place undrained tomatoes in medium bowl; break into bite-size pieces. Heat oil in large saucepan over medium-high heat. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add potatoes, vegetables and seafood seasoning; stir to combine.
  2. Stir in undrained tomatoes and broth; bring to a boil. Reduce heat to medium and cook 3 to 5 minutes or until potatoes are tender. Add crab; cook 3 minutes more or until crab is hot, stirring occasionally. Serve with hot sauce, if desired.
Cook's Tips

Serve Alexia® Artisan French Rolls, prepared according to package directions, with the soup. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

Cook's Tips

Serve Alexia® Artisan French Rolls, prepared according to package directions, with the soup. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

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Nutrition Information
Calories: 152 View complete nutrition information
Reviews (3)

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Overall Rating

Sara December 26, 2016

Really easy to make, good spice too it! Added just a little hot sauce to individual servings.

Lisa September 02, 2016

Amazing! Spicy, rich, filling!

Bill Horvath June 10, 2016

This is a killer recipe if you like SPICY food, which I love. I had Blackened Old Bay seafood spice and used it, WHOA, it was dynamite when I used shrimp in the soup with a side of garlic bread with real minced garlic. Whoever came up with this recipe, thanks, it was delish!