Maryland Vegetable Crab Soup

Ingredients

8 oz. Phillips Crab Meat, Claw
8 oz. Phillips Crab Meat, Special
2 Tbsp. butter
¾ cup celery, diced
¾ cup carrots, diced
1 cup onions, diced
4 Tbsp. parsley, chopped
½ Tbsp. celery seed
2 Tbsp. Phillips Seafood Seasoning
1 ½ qt. seafood stock
1 Tbsp. ham base
1 ½ Tbsp. crab base or beef base
28 oz. can diced tomatoes, with juice
½ cup corn
¼ cup peas
½ cup green beans, chopped
½ cup cooked lima beans
½ lb. potatoes, diced

Cooking Instructions

• Sauté celery, carrots and onion in a large soup kettle with butter until they begin to soften.
• Add parsley, celery seed and seasoning and stir, then add seafood stock and bases. Gently stir in crab meat.
• Add tomatoes, corn, peas, green beans and lima beans, along with the potatoes, and bring to a boil.
• Reduce heat to a simmer and cook for 20 minutes, until potatoes are tender.

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