My Own Crab Soup
A hearty crab soup blending smoky bacon, seasoned vegetables, and tender crab meat, perfect for comfort and seafood lovers seeking rich, flavorful broth.
Ingredients
- 4 slices raw bacon ⓘ
- 1 medium chopped onion ⓘ
- 2 cups boiling water ⓘ
- 1 quart tomatoes or 1 pound canned tomatoes ⓘ
- 1 1/2 cups diced potatoes ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup catsup
- 2 tablespoons Worcestershire sauce ⓘ
- 2 teaspoons seasoned salt
- 2 to 3 teaspoons seasoned pepper ⓘ
- 1 1/2 teaspoons ground thyme ⓘ
- 2 tablespoons Old Bay seasoning ⓘ
- 1 1/2 pounds frozen mixed vegetables ⓘ
- 1 pound crab meat ⓘ
- 1 1/2 to 2 quarts water (as needed) ⓘ
- 2 drops hot sauce ⓘ
Instructions
- Cut up bacon slices and simmer with chopped onion in a large Dutch oven.
- When bacon is brown and onions are golden, add boiling water and cut-up tomatoes.
- Bring to a boil and cook for 5 minutes.
- Add remaining ingredients including potatoes, celery, catsup, Worcestershire sauce, seasoned salt, seasoned pepper, ground thyme, Old Bay seasoning, frozen mixed vegetables, and crab meat.
- Simmer the soup for 1 hour or more, skimming the top if necessary.
- Add hot sauce to taste before serving.
Tips & Substitutions
To enhance the flavor of your crab soup, consider using fresh crab meat if available, as it offers a superior taste compared to frozen. You can also substitute the potatoes with sweet potatoes for a different twist. If you prefer a thicker soup, mash some potatoes before adding them back in. Additionally, adjust the seasoning to your taste, especially the Old Bay seasoning.
Serving Suggestions
Serve this crab soup hot, garnished with fresh herbs like parsley or dill for added freshness. It pairs beautifully with a slice of crusty bread or a simple side salad, such as Mandarin Ham Salad, for a complete meal. For a heartier option, consider serving it alongside grilled cheese sandwiches or corn muffins.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent sticking. If the soup is too thick, add a bit of water to reach your desired consistency. Avoid reheating in the microwave to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of My Own Crab Soup contains roughly 542 calories, with 19g protein, 98g carbohydrates, and 16g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (169% of the Daily Value), and dietary fiber (139% of the Daily Value). Note that it is relatively high in sodium, at 1052mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crab meat instead of fresh?
Yes, canned crab meat is a convenient substitute and will still yield a tasty soup. However, be sure to drain it well to avoid excess liquid. Fresh or frozen crab may provide a more robust flavor, but canned options work well for a quick meal.
How can I make this soup spicier?
To add more heat, increase the amount of hot sauce or incorporate diced jalapeños or crushed red pepper flakes into the soup while it simmers. You can also experiment with using a spicier variety of Old Bay seasoning to achieve your desired spice level.
Is it possible to make this soup vegetarian?
Absolutely! To make a vegetarian version, omit the bacon and crab meat. You can enhance the flavor by using vegetable broth instead of water, and consider adding more vegetables like zucchini or bell peppers. Adjust the seasoning for a delightful vegetarian soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).