Maryland Crab Salsa Soup
This Maryland Crab Salsa soup with a twist. I like to use lentis instead of potatoes and add a little kick with Insanity Salsa. You can use lump crab meat, but I have found that the dark claw meat creates a better tasting soup. Hope you enjoy.
1 lb. Blue Crab Claw Meat
1 Large Onion, chopped
1 Celery Stalk, chopped
3 Large Carrots, chopped
1 16oz bag of Frozen Corn
1 16oz bag of Frozen Cut Green Beans
1/2 cup of Frozen Peas
8 cups of Chicken Broth
1 12oz Jar of Deception Salsa – Insanity
2 14.5oz cans of Diced Tomatoes, undrained
3 Cloves of Garlic, chopped fine
4 tbsp Worcestershire
2 tbsp Old Bay
1 1/2 tbsp Dry Mustard
1 tbsp Black Pepper
1 tbsp Sea Salt
2 cups Dry Lentils
1. In a large pot, combine all ingredients except the Crab and bring to a boil.
2. Reduce heat and cover, stirring occasionally for 30 min.
3. Add Crab and simmer anther 30 min.PRINT FRIENDLY PDF ORDER SALSA