Maryland-Style Crab Soup

This filling soup incorporates the best of vegetable soup and flavorful crab. Whole crabs and claws can be broken into pieces and dropped in, which is my personal preference. I serve the soup with saltines and a cold beer.

—Freelove Knott, Palm Bay, FL

Prep: 20 min. • Cook: 6 ¼ hours • Makes: 8 servings

• 2 cans (14 ½ oz. each) diced tomatoes with green peppers and onions, undrained
• 2 cups water
• 1 ½ lbs. potatoes, cut into ½-in. cubes (about 5 cups)
• 2 cups cubed peeled rutabaga
• 2 cups chopped cabbage
• 1 medium onion, finely chopped
• 1 medium carrot, sliced
• ½ cup frozen corn, thawed
• ½ cup frozen lima beans, thawed
• ½ cup frozen peas, thawed
• ½ cup cut fresh green beans (1-in. pieces)
• 4 tsp. seafood seasoning
• 1 tsp. celery seed
• 1 vegetable bouillon cube
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 lb. fresh or lump crabmeat, drained

1. 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. 2. Stir in the crab. Cook, covered, on low 15 minutes longer or until heated through.

1 ½ cups: 202 cal., 1g fat (0 sat. fat), 55mg chol., 1111mg sod., 34g carb. (11g sugars, 7g fiber), 15g pro.