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!
- 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!
A great camping breakfast recipe from the experts at KOA.