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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe has a lighter beef flavor than most recipes I've tried. I have never liked MD Crab Soup because of how much it reminds me of a beef and veggie soup...UNTIL I tried it recently at a local restaurant and I loved it. You can taste the Old Bay® and the beef, yet neither are overwhelming. What you taste is a wonderful light blend of crab, beef, & veggies. My boyfriend is from MD, and he said it was the best MD Crab Soup he's EVER had. Ingredients:
5 cups water |
2 beef bouillon cubes |
1 (14 ounce) can diced tomatoes |
1 tablespoon worcestershire sauce |
1 1/2 tablespoons old bay seasoning |
1 russet potato, cubed |
2 1/2 cups mixed vegetables |
1 tablespoon onion, minced |
1 lb jumbo lump crab meat, plus fresh crab with shell attached |
Directions:
1. Bring water and bouillon to boil, stirring often until bouillon is dissolved.
2. Add all ingredients except crab meat. Bring to a boil and reduce heat to simmer.
3. Add in fresh crab pieces with shell (pieces of crab body with crab meat still inside).
4. Allow to simmer until liquid is slightly reduced (about 1/2 hour) and stir frequently.
5. Add jumbo lump crab meat about 10 minutes before serving (do not break up the pieces).
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