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Categories:
onion garlic stalks celery olive oil crab boil seasoning lemon pepper Worcestershire sauce chicken broth water baby potatoes green beans corn tomatoes bay leaf crab meat
Viewed: 21 - Published at: a year agoIngredients
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 tablespoons olive oil
- 1 tablespoon crab boil seasoning (recommended: Old Bay)
- 1/2 teaspoon lemon pepper seasoning
- 1 tablespoon Worcestershire sauce
- 1 1/2 quarts chicken broth
- 2 cups water
- 2 cups baby potatoes, cut into cubes
- 1/2 cup green beans
- 1 cup corn
- 1 (28-ounce) can San Marzano diced tomatoes with juices
- 1 bay leaf
- 1 pound crab meat
Method
- In a large soup pot or Dutch oven, saute the onions, garlic, and celery in the olive oil over medium heat for 5 minutes.
- Add the crab boil seasoning, lemon pepper seasoning, and Worcestershire sauce.
- Stir until all the vegetables are coated with seasoning and spices.
- Add all the other ingredients except for the crab.
- Simmer over low heat until potatoes are soft, 45 minutes to 1 hour.
- While the soup is cooking, pick through the crab meat just to ensure that all shells are removed.
- Stir in crab the last 10 minutes of cooking.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
