Simple Easy Chesapeake Bay Rosy Crab Soup from the Farm
Being from Maryland, I know very well homemade crab soup. This is not that recipe. This is a very quick crab and tomato soup recipe that is used to finish extra crab meat off. Being a base recipe, please use this to be creative with, adding or subtracting ingredients and adjusting seasonings for you and your families enjoyment. I haven't used canned crab in this recipe, but feel free to try it!
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INGREDIENTS
Nutrition- 1⁄4
- 1
- 1tablespoon butter
- 1(10 ounce) can condensed tomato soup
- 1(10 ounce) can water
- 1cup crabmeat (lump, back fin, special, or claw)
- 1tablespoon dried parsley
- 1teaspoon ground pepper
- 1tablespoon Old Bay Seasoning (more if you like it spicy)
Optional ingredients
- 1⁄2cup frozen mixed vegetables
- 3
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DIRECTIONS
- Melt butter in a soup pot until tender.
- Add minced garlic, cook for 30 seconds on medium heat.
- Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
- Stir carefully, add crab meat, making sure not to break up crab chunks.
- Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.
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