• 45minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, C
MineralsCopper, Chromium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 cups V-

  2. 8 vegetable juice or equivalent

  3. 1/2 cup water

  4. 1 lb frozen vegetable soup mix with tomatoes (see Cook's Note )

  5. 2 teaspoon sweet paprika

  6. 1 teaspoon dried thyme, lightly crushed

  7. 1/4 teaspoon ground black pepper

  8. 1-2 teaspoons green hot pepper sauce

  9. 2 cups canned claw crab meat (picked over to remove any shell or cartilage)

  10. 1 Tablespoon finely chopped parsley

Instructions Jump to Ingredients ↑

  1. In a soup pot or large saucepan, combine the vegetable juice, water, vegetable soup mix, paprika, thyme, black pepper, and the hot pepper sauce (if desired).

  2. Bring to a gentle boil. Reduce heat, cover, and simmer 25 minutes or until the vegetables are tender.

  3. Remove from heat and gently stir in the crab meat and parsley. Let crab heat through for a couple of minutes, then adjust salt before serving.

  4. Makes 4-6 servings of Manhattan Crab Chowder. Cook's Note The frozen soup mix I used contained diced tomatoes, carrots, potatoes, okra, corn, green beans, lima beans, onions, and celery. You can use any similar blend (it doesn't have to be exact), but if yours doesn't have tomatoes, add 1/4 cup drained diced tomatoes about halfway through the cooking.


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