Maryland Crab Soup Recipe Slow Cooker
Description
Maryland crab soup is a savory, hearty and comforting dish that is perfect for any time of the year. This recipe is made in the slow cooker, so it is an easy, hands off meal that takes minimal time and effort. It is filled with fresh vegetables, a creamy broth, and loads of succulent crab meat. The flavors meld together to create a delicious soup that will leave your family and friends wanting more. Serve with some crusty bread for a complete and satisfying meal.
Ingredients
- 2 tablespoons of olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 green bell pepper, diced
- 3 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 bay leaf
- 3 cups of vegetable broth
- 1 cup of milk
- 2 tablespoons of cornstarch
- 1 pound of lump crab meat
- 2 tablespoons of fresh parsley, chopped
Instructions
Start by heating the olive oil in a large skillet over medium-high heat. Add the onion, celery, carrots, and bell pepper and sauté for about 5 minutes, until the vegetables are softened. Add the garlic, smoked paprika, thyme, oregano, salt, and pepper and cook for an additional 2 minutes. Transfer the vegetable mixture to the slow cooker.
In a separate bowl, whisk together the vegetable broth, milk, and cornstarch until the cornstarch has dissolved. Pour the mixture into the slow cooker along with the bay leaf. Stir to combine the vegetables with the broth.
Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 4-5 hours. During the last hour of cooking, add the crab meat and stir to combine. Cover and continue cooking for the remaining hour.
Once the soup is finished cooking, remove the bay leaf and discard. Stir in the fresh parsley and adjust the seasoning as desired. Serve hot with a side of crusty bread.
Equipment
- Large skillet
- Slow cooker
- Whisk
- Spatula
Notes
Be sure to use lump crab meat for this recipe for the best results. It is also important to use fresh crab meat, as the flavor of canned crab meat is not ideal for this soup. If desired, you can use a combination of fresh and canned crab meat.
Nutrition
One serving of Maryland crab soup contains approximately 218 calories, 12 grams of fat, 13 grams of carbohydrates, and 13 grams of protein. It is also a good source of calcium, iron, and vitamin A.
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