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Crab Soup with Vegetables

3 carrots, peeled and chopped
1 medium boiling potato, peeled and cubed
1 medium onion, peeled and chopped
1 stalk celery, trimmed and chopped
1/2 lb. green beans, cut into 1-inch pieces
1 cup fresh corn kernels, about 2 ears
1 cup lima beans
1/2 cup frozen peas
4 TBSP. Worcestershire sauce
2 TBSP. Old Bay Seasoning
1 1/2 TBSP. dry mustard
Pinch red pepper flakes
1 (28 oz.) can whole    peeled plum tomatoes
1 lb. jumbo crab meat
Salt and black pepper

Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, Worcestershire, Old Bay, mustard, red pepper flakes and 6 cups water in a large pot.
Add tomatoes, crushing them in your hand, and juice from can.
Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
Add crabmeat to soup and simmer 45 minutes more, stirring often.
Season with salt and pepper.
Serves 4-8.

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