Camping Recipes

Lisa's Quick and Hearty Maryland Crab Soup

With a bag of salad, your favorite salad dressing and some buttered bread, you have a complete meal in no time. If you want it even easier, try making the soup ahead of time and freeze. When your ready just thaw, heat and serve!


Makes 4

  • 2 18.5 oz. cans of Progresso Garden Vegetable soup
  • 1 pound(s) crab meat (clean shell pieces first)
  • 1 1/2 tsp Old Bay (use more or less depending on taste)


Heat on low for about 20 minutes to let flavors mix. ENJOY!

Lisa Hebb - Abingdon, MD

Main Dishes

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