Ingredients
2 tbsp olive oil
1 onion, chopped
2 lbs cubed steak
2 shallots, chopped
2 cans vegetable soup
2 cans Manhattan clam chowder
2 cans stewed tomatoes
2 cans of water
1 large bag frozen mixed vegetables
2 to 4 cloves of garlic, pressed
2 to 4 tbsp Old Bay Seasoning
1 lb crab meat, jumbo lump backfin is desired, fresh from meat counter, or canned if you have no other option
salt and pepper to taste
Preparation
Caramelize the chopped onions in olive oil at the bottom of your largest soup pot. Add chopped shallots and cubed meat to sear the meat. I typically have to dice the cubed meat smaller into bite size chunks. Add all additional ingredients except for the crab meat. Adjust garlic and Old Bay to taste, I like the full depth of both, others find it too strong/spicy. Simmer over medium to low heat for 30-60 minutes. Add crab meat and reduce to low heat. Give it a good stir to incorporate the crab into the entire soup. Don’t overcook the crab meat. Serve in large bowls with french bread.
Perfect for rainy days and sick days.
