Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. Whole crabs and claws can be broken into pieces and dropped into the soup, which is my personal preference.
—FREELOVE KNOTT PALM BAY, FL
PREP: 20 MIN. • COOK: 6 1/4 HOURS • MAKES: 8 SERVINGS (3 QUARTS)
2 cans (14 1/2 ounces each) diced tomatoes with green peppers and onions, undrained
2 cups water
1 1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
2 cups cubed peeled rutabaga
2 cups chopped cabbage
1 medium onion, finely chopped
1 medium carrot, sliced
1/2 cup frozen corn, thawed
1/2 cup frozen lima beans, thawed
1/2 cup frozen peas, thawed
1/2 cup cut fresh green beans (1-inch pieces)
4 teaspoons seafood seasoning
1 teaspoon celery seed
1 vegetable bouillon cube
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh or lump crabmeat, drained
1. In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
2. Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.