What MD home cook doesn’t have a great MD Crab Soup recipe in their repertoire? A recipe they swear by and are absolutely convinced theirs is the absolute best! Unfortunately, they’re all wrong because mine is the best! It’s taken me years and a lot of tweaking ingredients to deliver this simple and flavorful hearty soup. Serving this alongside a low carb ooey gooey grilled cheese is comfort food at its very best!
Ingredients
4-5 c homemade crab broth
1 c snapped fresh green beans
2 ear fresh cooked corn
1 1/2 c sliced cabbage
1 c shredded carrot
1 large chopped onion
3 stalks and leave sliced celery
claw meat
1 lb lump crab meat
salt
pepper
1 (14-oz) can petite diced tomato
1 1/2 c diced Kohrabi
4-5 c chicken broth
Old Bay or Old Bay Hot Sauce to taste
Directions
Heat up crab broth (4-5 cups) and Chicken broth to boiling. Add canned tomatoes (1 (14-ounce) can). Add green beans (1 cup) and Diced Kohrabi (1 1/2 cups), lower to medium simmer cook for approximately 20-30 minutes. Once almost done add onions (1 large), celery (3 stalks and leaves), carrots (1 cup), salt and pepper. Cook for approximately 15 minutes. Add cabbage (1 1/2 cups) and corn cook for approximately 10 minutes. Add the claw meat from previously boiled crab legs.
Add lump meat to each bowl and cover with hot soup to bring to temp.
Approximate Nutritional Information
Servings: 6 bowls
Serving Size: 1 bowl
Calories: 173
Net Carbs: 18g
Total Carbs: 22g
Protein: 16.5G
Fat: 1.5G
Fiber: 4g
Sugar: 3.3g
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