Crab Soup in a Slow Cooker
When it comes to food, my father is a very picky man. He only eats certain foods, doesn’t like leftovers, and prefers his meals presented in an aesthetically pleasing fashion.
So it’s not surprising that I’ve always found cooking for him to be a bit of a challenge. Over the years though, I’ve learned what works, and what doesn’t. Crab-based dishes are usually winners. And this vegetable-heavy crab soup made in a slow cooker is one of them.
4 cups chicken or vegetable stock
1 large onion, chopped
3-4 celery stalks, chopped
1 1/2 cup lima beans
4 tablespoons Old Bay
3 tablespoons Worcestershire sauce
3 1/2 cups canned diced tomatoes
1 cup diced green beans
1 1/2 cups corn kernels
1 1/2 cups peas
2 cups crab meat
1. Place chicken stock, chopped onions, chopped celery, lima beans, Old Bay, Worcestershire sauce, and diced tomatoes in a slow cooker. Cook on low for 8 to 10 hours.
2. Add green beans, corn kernels, peas, and crab meat to the slow cooker. Cook for another 1 to 2 hours.
3. Serve with fresh, crusty bread or crackers.
Adapted from Coconut and Lime.