Crock Pot Crab Soup

Carol Buck

The ingredient list is long but is is a SNAP to chop everything up and get a good meal going in the Morning.

2-4 minced cloves of garlic
1 large onion chopped
2 stalks celery chopped
1T olive oil
1# can of crab w/ juices
2 med zuchinies cut into slices
1 large potato* cubed small
1/2 10 oz pkg of frozen corn
1 large can tomatoes w/ juice
1T lemon juice
1 cup water with 1 bullion cube (chicken or vegetable).
Several stalks of fresh parsley or 1 1/2t dried. 2-3 Dashes of Worcestershire
1t Old Bay Seasoning (add more to taste - I use almost a Tablespoon full).
Note: T= Tablespoon t= teaspoon

1. Saute the first three ingredients in the olive oil until soft. Put in Crock Pot when done.
2. Pick over the crab meat (having drained the juice into the pot) and add to pot.
3. Add all other ingredients to the pot.
4. Cook at low for at least 4 hours or until vegetables are cooked through. Taste and adjust seasoning before serving. Serve with some good bread and a salad.
*TIP: You can adjust the temperature as needed. This will sit all day at low but can be done as quickly as 2 hours at high. You could add some cleaned and peeled shrimp at high for the last 15 minutes. Or omit the potatoes and add 1/2 cup brown rice.

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