Tangier Island Crab Soup

  • 2 tbsp. olive oil
  • 1 lg. onion, chopped
  • 2 29 oz. cans chopped tomatoes
  • 1 32 oz. can V8® Juice
  • 1 med. bag frozen mixed vegetables
  • 4 lg. white potatoes, cut into chunks
  • 4 carrots, sliced
  • 2 bay leaves
  • 3 dashes Tabasco® Sauce
  • 3 tsp. Blue Crab Bay Co.® Chesapeake Bay Seasoning
  • 3 tbsp. sugar
  • 1/4 c. ketchup
  • 1 pkg. onion soup mix
  • 1/4 c. Blue Crab Bay Co.® Sting Ray Bloody Mary Mixer
  • 3 beef and 2 chicken bouillon cubes
  • 8 to 10 cups water
  • 1 lb. fresh crabmeat (or two cans Bay Beyond® Crabmeat
In a stockpot, heat olive oil and saute chopped onion until translucent. Add tomatoes, V8® Juice and mixed vegetables. Add potatoes, carrots, bay leaves, Tabasco®, Chesapeake Bay Seasoning, sugar, ketchup, onion soup mix, Bloody Mary Mixer and bouillon cubes. Add 8 to 10 cups of water and cook about three hours over medium heat. gently mix in crabmeat prior to serving.

Recipe created by Fisherman's Corner Restaurant on Tangier Island, VA
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