Saturday, August 18, 2007

Maryland Crab Soup

Recipe and Photo courtesy of The Buzz About The Bezeks

Prep: 5 minutes
Cook: 15 minutes
Yield: 10 servings

1 can (28 ounces) whole tomatoes, cut into small pieces
3 cups water
2 cups beef broth
1 cup frozen lima beans
1 cup frozen baby carrots or sliced carrots
1 cup frozen yellow sweet corn
2 tablespoons chopped onions
1 tablespoon OLD BAY Seasoning
1 pound lump crabmeat

Place all ingredients, except crabmeat, in 4-quart saucepan.

Bring to boil on medium heat. Reduce heat to low; cover and simmer 5 minutes.

Add crabmeat; cover and simmer 10 minutes.

Tips and Tricks

Be sure to pick through the crabmeat to remove cartilage before adding to the soup. I prefer to use real crab meat when making soup, but some people prefer to substitute imitation crabmeat. The recipe is more authentic with real crabmeat. Buy diced canned tomatoes to save time. If you don't have Old Bay, substitute any other seafood seasoning. Buy frozen soup vegetables to save time. This is a great way to hide vegetables from kids if you chop them finely.
Make It Healthier
Use low-sodium broth and no-salt-added canned tomatoes. Use less Old Bay. Make the soup heartier by increasing the amount of vegetables.
How Kids Can Help
Measure ingredients and pour into pot. Older kids can stir.
Suggested Sides
whole wheat rolls or crackers

Nutrition Facts
1 cup equals 101 calories, 682 mg sodium, 1 g fat, 12 g carbohydrate, 35 mg cholesterol, 3 g fiber, 11 g protein

1 comment:

Lisa said...

Oh, I was going to ask about the crab meat because I love it and never cook with it. Then I read the tips/tricks and saw "remove cartilage" and you lost me....And there is no need to cook with imitation-what's the point?