Simple Easy Chesapeake Bay Rosy Crab Soup from the Farm |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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! Ingredients:
1/4 cup onion, chopped |
1 teaspoon garlic, minced |
1 tablespoon butter |
1 (10 ounce) can condensed tomato soup |
1 (10 ounce) can water |
1 cup crabmeat (lump, back fin, special, or claw) |
1 tablespoon dried parsley |
1 teaspoon ground pepper |
1 tablespoon old bay seasoning (more if you like it spicy) |
1/2 cup frozen mixed vegetables |
3 stalks asparagus, fresh (cut up) |
Directions:
1. Melt butter in a soup pot until tender.
2. Add minced garlic, cook for 30 seconds on medium heat.
3. Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
4. Stir carefully, add crab meat, making sure not to break up crab chunks.
5. Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.
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