Crab Soup
2 quarts low-fat chicken broth- 1 quart water
- 6 crabs
- Old bay to taste
- ½ pound green beans, halved
- 12 baby carrots, halved
- 1 stalk celery
- 1 small onion, diced
- 1 15 oz. can petite diced tomatoes
- 1 head broccoli, chopped
Don’t know what to do with leftover cold crabs? Instead of eating mine the day after, I make a great soup that’s easy to make. This is really a “kitchen sink recipe” that can have any amount of various vegetables in it. Some other suggestions to add to the soup could be some leftover corn or peas. You can also substitute low-sodium chicken broth for the soup.
After taking off the backs of the crabs and removing the unwanted innards of it, place the legs and body of crab into 1 quart of water for about a half hour. This creates a sort of fish stock. After this, pick the crab and combine all ingredients into a pot of broth with the fish stock created. Let this cook for about 30 minutes or until vegetables are fork tender.